This simple green tomatoes sauce is great for making enchiladas, baked potatoes, chicken or beef patties covered with salsa and many more. Remember that as with in many of our recipes, chili is optional; you are still going to get very flavourful dishes minus the heat.
- 1 lb. green tomatoes
- 1 small onion
- 2 garlic cloves
- 2 cups of vegetable or chicken stock
- 2 tbsp. of vegetable broth mix or chicken broth in powder
- 2 tbsp. cilantro stem and leaves
- 1 serrano or jalapeño fresh pepper (optional)
- 4 tbsp. olive oil
- Salt and pepper to taste
In a skillet or frying pan, at medium heat, fry the green tomatoes, onion and garlic with 2 tbsp. of olive oil for approximately 15 minutes. Let the ingredients char for a few more minutes if you like a smokey flavour. Blend** the green tomatoes with the onion, garlic, serrano o jalapeño pepper (optional), cilantro and 2 cups of vegetable or chicken stock.
In a sauce pan heat 2 tbsp. of olive oil. Add the mixture and bring to simmer, cook for 15 to 20 minutes to thicken the sauce. The green tomatoes will change colour to dark green. Season with vegetable broth mix or chicken broth mix in powder, salt and pepper.
If the sauce needs thickening mix 2 tbsp. of corn starch with 1/4 cup of water at room temperature and add to the sauce; cook for 10 more minutes.
** Be careful! When putting hot ingredients in the blender; remove the lid insert or removable center cap and cover the open cap hole with a clean dish towel or cloth instead. This will allow the release of steam without making any mess.