© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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¼ kg green tomato, peeled
50 g of morita chile
1 teaspoon garlic powder
1 teaspoon salt
¼ cup vinegar
1 cup water
Remove the stems from the chiles and soak the chiles for 20 minutes in ½ cup of water. Boil ½ cup of water and add the tomatoes. Bring to a boil again and cook for 5 minutes.
Grind tomatoes with remaining ingredients except the vinegar. Put the green tomato sauce mixture back in a pan and bring to a boil. Add the vinegar.
Fill bottles with the sauce leaving a centimeter of space between the mouth of the bottle and the cover. Close tightly and submerge in hot water for 20 minutes to sterlize the product. Cool to room temperature and store. The sauce should last approximately 8 months.