Salsa Verde (1981)
Makes about 1 1/2 cups.
1 (10-oz. can) Mexican green tomatoes
1 small onion, chopped
2 or more canned serrano chiles, chopped
1 clove garlic, chopped
6 sprigs fresh cilantro, chopped
salt and pepper
Blend together. Adjust seasonings. If you are using fresh tomatoes (green tomatoes), you must cook them until soft, about 10 minutes. Then add other ingredients.
From the January 1982 issue.