1/2 pound serrano chiles, stems removed
4 cloves garlic, peeled
1 1/2 bunches cilantro
1 to 2 medium-sized tomatillos, quartered
1/2 tablespoon salt
1 tablespoon white vinegar

Put serrano chiles and garlic in blender or food processor with 1/2 tablespoon of water. Pulse lightly until chopped but not liquefied. Set aside. In food processor, blend cilantro, tomatillos, and 1/4 cup water until smooth. Add salt. Combine the two mixtures with white vinegar in bowl.

Makes About 3 cups.

Recipe from Great Bowls Of Fire!, July/August 1989