Green tomato sauce
- 2 x 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
- ½ cup white vinegar
- ¼ teaspoon ground allspice
- ¼ teaspoon oregano
- salt, freshly ground pepper
- Place all the ingredients in a food processor and pulse to desired consistency.
- Otherwise, chop the vegetables finely and mix.
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