By Vivian Patterson, Inyo-Mono Master Gardener Volunteer
The first freeze of the season is now behind us. If you were lucky enough to get out in the garden and rescue all your green tomatoes before the freeze, then good for you!
If you would like to try something other than green tomato chutney or jam, here is another idea: Green Tomato Sauce.
I’ve made this for the past couple years and use it as a base for chile verde or for green tomato enchilada sauce.
Viv’s and Sam’s Green Tomato Enchilada Sauce
Use a Stock Pot and add:
- Very Green Tomatoes cut in half (or quarters if quite large)
- Chile Peppers — Stems Removed
- 1 Onion, quartered
- A little water — maybe up to ¼ of the area of the vegetables
The amounts vary, based on personal taste and the type of peppers being used.
Bring above to a boil, then simmer until tomatoes soften.
Put all in a food processor and blend.
Add to taste:
- Salt
- Cumin
- Sugar
This sauce freezes very well.
To Use
Chile Verde: Use as-is.
Green Enchilada Sauce: If need be, add chicken or vegetable stock to thin to the desired consistency.