1 fresh tamarillo (tree tomato) or small red tomato
1 fresh serrano chile (preferably red), coarsely chopped, with seeds if desired
2 large scallions (white and pale green parts only), coarsely chopped
1 tablespoon water
1 teaspoon olive oil
1 tablespoon chopped cilantro
1 teaspoon fresh lime juice
Directions
Halve tamarillo lengthwise, then scoop seeds and flesh into a blender, discarding shell; or coarsely chop tomato and transfer to blender. Add remaining ingredients and 1/2 teaspoon salt and coarsely purée.
