Cooked Green Tomato Sauce

• 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
• 1 1/2 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.
2. Remove from heat.
3. Strain, reserving 1/3 cup (85 ml) of the cooking water.
4. Put the reserved cooking water into a blender jar, add the chiles, cilantro, and garlic, and blend until almost smooth.
5. Add the tornate verde and blend for 10 seconds, no more, to make a fairly smooth sauce.
6. Heat the oil in a frying pan.
7. Add the sauce and reduce over high heat until it thickens and seasonsabout 8 minutes.
8. Add salt to taste.

tomate verde, serranos, cilantro, garlic, safflower oil, salt

Taken from www.cookstr.com/recipes/cooked-green-tomato-sauce (may not work)