This salsa is ideal over tacos, but it has many uses like enchiladas verdes, chilaquiles, pork in salsa verde, and chicken tamales in green sauce, just to mention some.
The amount of peppers could be reduced or increased to your liking.
The ingredients ready to be processed.
6 tomates verdes, husked and washed. About 2 cups.
3 tablespoon of chopped onion
1 clove of garlic
2 or 3 chilies serranos (if using Jalapeño peppers use 1)
Salt to taste
About 3 cups of water to cook the tomatoes and peppers.
In a saucepan, bring the water to a boil. Add the chiles and green tomatoes, simmer, uncovered, for 12-15 minutes.
I got some really good looking tomatoes!
Drain, reserving 1/4 cup water of the liquid.
In a blender, puree the chiles, tomatoes, garlic and chopped onion, then add the reserved liquid if needed to get a saucier texture.
Transfer to a bowl, add salt to taste.
This sauce can be refrigerated for up to 3 days and can also be frozen.
Note: Chopped cilantro is an excellent addition to this sauce, it could be added to the final process in the blender, or at serving time.