Saturday, April 21, 2007


Cooked Tomate Verde Sauce

An earthy, everyday salsa found sitting in bowls on the table of small restaurants throughout Mexico.

3 cups (24 fl oz/750 ml) water

2 ½ teaspoons salt

2 cloves garlic

4 chiles serranos ( We start with 1 to 2, and then taste. You can always add more. We cook the additional chiles at the same time, but separate them and keep them out of the blender until we are satisfied with the degree of spiciness)

1 lb (500 g) tomates verdes, husks removed

½ cup (¾ oz/20 g) loosely packed cilantro (coriander)

¼ cup (2 oz/60 g) chopped onion

* In a saucepan, bring the water and 1 teaspoon of & salt to a boil. Add the garlic, chiles and tomates verdes and simmer, uncovered, for 8—10 minutes. Drain, reserving ½ cup (4 fl oz/125 ml) of the liquid.
* Transfer the garlic, chiles, tomates verdes and liquid to blender. Add the cilantro and remaining salt and puree briefly. Transfer to a bowl.
* Stir in the onion and let the sauce cool before serving. Can be refrigerated for up to 3 days.
MAKES 2 CUPS (16 FL 0ZJ500 ML)

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