Cooked Green Tomato Sauce
This is a multipurpose sauce. References are made to it in many recipes throughout the book that come from the regions of central Mexico.
Total Timeunder 30 minutes
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Textureherby, light, savory, spiced
Type of Dishsalsa, sauces
- 1 pound (450 g; about 22 medium) tomate verde, rinsed, husks removed
- 4 chiles serranos
- 2 tablespoons roughly chopped cilantro (optional)
- 1 garlic clove, peeled and roughly chopped
- 1½ tablespoons safflower oil
- Sea salt to taste
Put the tomate verde and chiles into a pan, cover with water, and bring to a simmer; continue cooking until the tornate verde is soft but not falling apart-about 10 minutes, depending on size. Remove from heat. Strain, reserving 1/3 cup (85 ml) of the cooking water.
Put the reserved cooking water into a blender jar, add the chiles, cilantro, and garlic, and blend until almost smooth. Add the tornate verde and blend for 10 seconds, no more, to make a fairly smooth sauce.
Heat the oil in a frying pan. Add the sauce and reduce over high heat until it thickens and seasons—about 8 minutes. Add salt to taste.
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1989, 2008 Diana Kennedy