GREEN TOMATO POBLANO SAUCE
We love this one with pan-fried king salmon and even grilled tenderloin steaks. It is tart and spicy and works to bring balance to the menu.
4 small green tomatoes, chopped, spread on cookie sheet lightly oiled with EVOO and roasted until soft
- 1/4 cup pepita seeds
- 1/4 cup EVOO
- 2 poblano peppers, char roasted, then peeled, seeded and chopped
- 4-6 cloves garlic
- 1/2 medium small onion, chopped
- 2 tablespoons white vinegar
- pinch of salt
- 1/2 cup cilantro leaves, stems removed
While tomates roast, place pepita seets and oil into food processor. Process to smooth paste. Add the tomatoes, garlic, onion, vinegar, and salt. Blend. Fold in cilantro leaves. Taste. Adjust taste with salt and thickness with water.
Serve immediately. Since it is not a vibrant green color we usually sauce below the food it goes with.