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Categories:Viewed: 46 - Published at: a year ago
Ingredients
- 16 green tomatoes, quartered
- 2 green chiles serranos, seeded and minced
- 2 garlic cloves, minced
- 4 tablespoons chopped fresh cilantro
- 1 medium onion, finely diced
- 1/4 teaspoon half salt, half salt-substitute mixture
Method
- In a large skillet, simmer green tomatoes with chiles, 1 garlic clove, and 2 tablespoons cilantro for 5 minutes; do not overcook tomatillos; they should remain firm.
- When sauce cools, add onion, remaining garlic clove, remaining 2 tablespoons cilantro, and salt.
- Puree in blender.
- Variation:
- A variation of this sauce can be prepared by cooking only 8 green tomatoes and then adding 8 raw tomatillos to blender.
