Green Salsa

 For all my fondness quoting my own cooking laws, you'd think I'd pay attention to them... Well, long story short, I found out two-day old tortillas are edible, but too stiff for enchiladas. I'll try again soon.

The good news is the salsa came out well. So here's the recipe:


6-7 green tomatoes without the husk
1/3 cup chopped onion
A small piece of onion.
1.5 cloves garlic, minced
1/3 teaspoon cumin
Cilantro to taste
1 or 2 serrano chilies (without the tails)
Water
3 teaspoons white vinegar
1 teaspoon olive oil

Boil the tomatoes until they begin to change color. Plunge them into a bowl of ice water for a few minutes. Quarter them and toss them in the blender. Add one clove of garlic, the small piece of onion (and I mean small), cilantro, chilies, some water, cumin and vinegar. Liquefy the whole thing.

In a deep sauce pan heat the olive oil and saute the minced half clove of garlic and the chopped onion, but only for a minute. Reduce the heat to minimum, add the salsa from the blender and stir. Bring to a slow boil uncovered, stirring occassionally. When it begins to boil, turn off the heat and let the salsa cool.

Once it cools you can make enchiladas with it in any way you want. Or you can use it as regular salsa on any dish.

I put the serrano chilies in whole, except for cutting off the tail part. If you prefer a  milder salsa, you can remove the veins and seeds, or just use half a chile instead of a whole one. The time to taste whether the spiciness level is too high is after you've blended everything. If it's too mild, you can add more chile. If it's too hot, I recommend tossing in another tomato and some water.