Recipe - Diana Kennedys Salsa De Tomateverde Cruda

2 Chiles serranos, or to taste
One fourth small Onion
1 small Garlic clove, peeled
2 lg Sprigs cilantro
One fourth teaspoon Salt
One half pound Tomatillos, husks removed
1/3 cup Water

Combine chiles, onion, garlic, cilantro and salt in the blender and blend
until the mixture seems finely chopped, not smooth. Add the tomatillos and
blend briefly until you have a roughly textured sauce. Remove sauce from
blender and dilute it with the waterit should have a loose consistency.
Serve. Posted to CHILEHEADS DIGEST V3 #295 by Judy Howle
howle@ebicom.net on Apr 15, 1997