½ lb -Fresh Tomatillos, husked, rinsed, and quartered
1 ½ lbs -Tomatoes, chopped, divided
½ cup -Onion, chopped, divided
1 -Fresh Serrano Chile, coarsely chopped, including seeds
1 -Garlic clove, quartered
2 tbsp -Red-wine vinegar
2 tbsp -Olive oil
½ cup -Cilantro, chopped

Puree tomatillos ,half of tomatoes, and half of onion
with chile, garlic, vinegar, and 1 ¼ tsp salt in a
blender until smooth. Force through a medium-mesh
sieve into a bowl, discarding solids. Stir in remaining
tomatoes and onion, water, oil, and cilantro. Chill
until cold, at least 1 hour and up to 4 hours.

Wine Pairing:
Pinot Gris Wines from Oregon
These medium bodied white wines are rich and
fruity, allowing them to work well with this recipe.