Cooked Green Tomato Sauce

Name: Cooked Green Tomato Sauce
Ingredients: 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

Chef

Diana Kennedy

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Cookbook

The Art of Mexican Cooking

Published by Clarkson Potter

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This image courtesy of Joseph DeLeo

This is a multipurpose sauce. References are made to it in many recipes throughout the book that come from the regions of central Mexico.

CostInexpensive

Easy

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

Equipmentblender

Five Ingredients or LessYes

Taste and Textureherby, light, savory, spiced

Type of Dishsalsa, sauces

Ingredients

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

Instructions

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.