---------- Recipe via Meal-Master (tm) v8.00

      Title: Salsa De Suegra (Mother-In-Law Sauce)
 Categories: Sauces, Mexican
      Yield: 2 servings

     10    Tomatillos                          2 tb Chopped Cilantro Leaves
      6 oz Green Tomato, Unripe              1/2 ts Sea Salt, To Taste
      2 tb Finely Choppped Scallions         1/3 c  Water
      3    Serrano Chilies, Chopped

  MAKES 2 CUPS

  According to local lore, the cook serves this to her son-in-law because "le
  pica mucho" (it bites him a lot). It is very "picante". However, if you use
  3 chiles, it is only pleasantly picante. This sauce should have a thick,
  rough consistency and is used with frijoles, rice, or broiled meats. It is
  best eaten fresh but will keep for a few days in the refrigerator without
  spoiling. It does not freeze well.

  Roughly chop the tomatoes, add a little at a time with the rest of the
  ingredients to a blender jar, and blend for a few seconds with each
  addition until the sauce has a rough consistency.

  the key to salsa verde is the tomatillos (tomate verde -- NOT just a green
  tomato)...don't know where you're from, but if it's the west or southwest,
  you'll probably find them in the super...if not, they are available canned,
  in a mexican food section.
From: R2D2 #3 @1614017
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