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.
CostInexpensive
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
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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.
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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.
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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.
1989, 2008 Diana Kennedy
