1. 1lb (1/2 kilo) of Tomatillos (green tomatoes)
2. One or two Chile Serrano
3. 1 TBS of vinegar and 3-4 carrot slices from a can of pickled Jalapeņos.
4. One clove of garlic, diced.
5. Cilantro and salt to taste.
Bring a small pot of water to boil and add the tomatillos and Serrano chile.
Boil about 5 minutes until the tomatillos change to a lighter green. One or two may even split. Remove from heat and drain.
Cut tomatillos into quarters and remove seeds the Serrano.
Add tomatillos, Serrano, vinegar/carrots, and garlic to blender and puree.
Add cilantro and salt and pulse just a few times.