- 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
- 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.