1 pound (450 g) of tomato verde, husks removed and rinsed.
3 chiles serranos (hot) or 1 serrano (mild); OR 2 chile jalapeno (hot) or 4 jalapeno (mild).
½ cup (125 ml) loosely packed, roughly chopped leaves of papalo or cilantro, plus 2 tablespoons for the top.
1 garlic clove, roughly chopped.
2 tablespoons roughly chopped white onion.
Sea salt to taste.
Recipe: by Diana Kennedy , modified by Zoraia Barros and Krystian Madrid .
Put the tomatos whole in a small saucepan, barely cover with water, and bring to a simmer. Lower the heat and continue cooking until soft but not falling apart, about 5 minutes depending on size. Drain, reserving the cooking water.
Using a blender, put 1/3 cup (83 ml) of the cooking water into the blender jar. Add the chiles, ½ cup (125 ml) of papalo or cilantro, the garlic, and the onion and grind to a paste. Add the tomatoes a little at a time, blending with about 1/3 cup (83 ml) more of the cooking liquid until you have a textured sauce of medium consistency. Add salt to taste and leaves of papalo or cilantro.
Crush or blend the garlic, guajillos, and salt to a paste. Gradually add the tomatoes (unpeeled), grinding well after each addition. The sauce should be textured and the skin will never all completely disappear. Sprinkle the top with the onion and papalo or cilantro and serve.
Serving size: 100g; Calories: 20; Fat: 0g; Fiber: 1 g