- 1 fresh tamarillo or small red tomato
- 1 fresh red serrano or other small (1- to 2-inch) red chile, coarsely chopped, including seeds if desired
- 1 large scallion (white and pale green parts only), coarsely chopped
- 1 tablespoon water
- 1 teaspoon olive oil
- 1 teaspoon chopped fresh cilantro
- 1/4 teaspoon fresh lime juice, or to taste
- 1/4 teaspoon salt, or to taste
- Halve tamarillo lengthwise, then scoop seeds and flesh into a blender with a spoon, discarding shell; or coarsely chop tomato and transfer to blender. Add remaining ingredients and coarsely purée.