Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        serrano pepper -- (1-3)
                        tomatillos -- (3-4)
                        garlic cloves -- (2-4)
                        tomato -- (3-5)
     1/2  cup           cilantro
                        salt
                        lime juice

Preparation:

Toast peppers (put them on a hot skillet, turning them as they blister, until they are evenly blistered). Remove papery outer skin of tomatillos and simmer until they turn from green to yellowish olive green (about 5 minutes). Mash or blend garlic cloves. Add the peppers and the tomatillos. Add tomatoes. Add cilantro. Add salt and lime or lemon juice to taste. Variations: add 1/2 onion. Use a blend of hot peppers (jalapenos, Thai). If you remove the seeds after toasting the peppers, they won't be as hot. In general, the smaller the chile, the hotter it is