Salsa de Tomate Verde

Ingredients

 * two 10-ounce cans Mexican green tomatoes, drained, about 2 cups
 * 3 cloves garlic, crushed
 * 3 fresh hot red or green peppers, * seeded and finely chopped
 * 1/2 cup white vinegar
 * 1/4 teaspoon ground allspice
 * 1/4 teaspoon oregano
 * salt, freshly ground pepper

Directions

 * 1) Heat oil in large saucepan over medium heat.
 * 2) Add onions, carrots, celery and garlic.
 * 3) Cook, uncovered, for 3–4 minutes, or until onions are soft but not brown.
 * 4) Add 4 cups of chicken stock/broth and bring to boil over high heat.
 * 5) Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf.
 * 6) Season with salt and pepper.
 * 7) Return to boil.
 * 8) Reduce heat to medium-low and simmer, uncovered for 40–50 minutes or until plantains very tender.
 * 9) Remove and discard bay leaf.
 * 10) Transfer half the soup to blender; puree until smooth.
 * 11) Return to the pan.
 * 12) If soup is too thick, add a little more stock/broth.
 * 13) Season with more salt/cumin if desired.