Cooked Green Tomato Sauce

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.



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


  1. 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.

  2. 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.

  3. 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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