Another recipe in my never-ending quest to use up as many tomatoes as possible.
After having tostadas last night with our friends Joe and Taryn with green taco sauce, I decided to try and make some of my own taco sauce.
The taco sauce below came out very good in my opinion. And while I wasn't able to fry up the taco shells quite as well as Taryn, the tostadas we had for lunch today were really tasty.
No pics though. :(
Ingredients -
- 5 Green Zebra Tomatoes
- 2 Jalapeños - seeds removed
- 1 Serrano Pepper - seeds removed
- 2 Cloves of Garlic - finely chopped
- 1/3 cup Red Onion - finely chopped
- 1 tblspn Arrowroot Starch (Corn Starch would work too) - Mixed with a bit of water
- 1 tsp Salt
- Splash White Wine Vinegar
- Pinch of Sugar
- Couple grinds of Black Pepper
- Dash of Coriander - ground
- 1 tbs Canola Oil
Roughly chop the tomatoes and peppers, place in food processor. Add vinegar. Process them until smooth.
Sauté onions in 2 qt sauce pan with oil until soft over medium heat. Add garlic and cook for 1 minute. Add tomato/pepper mixture. With a stick blender, puree until smooth. Add Sugar, Salt, Pepper and Coriander. Bring to simmer, then reduce heat to low and simmer for 10-15 minutes.
Add Arrowroot Starch to thicken. Let simmer with Arrowroot Starch for 1-2 minutes, and remove from heat.
