Ingredients
Scale
- 1 Tablespoon olive oil
- 1 medium onion, peeled and cut into chunks
- 4 cloves garlic, peeled
- 1 teaspoon cumin
- 1 – 2 hot peppers (I used 1 green salsa pepper, 1 carrot pepper)
- 1 lb. unripe green tomatoes
- 1 1/2 cups chicken or vegetable broth
- 2 – 3 Tablespoons cilantro almond pesto or a handful of cilantro
- 1 – 2 teaspoons chicken or vegetable Better than Bouillon or salt, to taste
- Juice of 1 – 2 limes (to taste)
Instructions
- Swirl the olive oil around in a medium saucepan and heat over medium heat. Put the onion and garlic into your food processor and pulse a few times to roughly chop. (Or chop manually.) Put them into the saucepan and saute until the onion is soft and translucent. Sprinkle with cumin and stir until fragrant.
- Toss the hot peppers into your food processor now. Core the larger green tomatoes and cut into big chunks and put them in the food processor too. Pulse until things are chopped into small chunks. (Or chop by hand.) Add the tomatoes and peppers to the pan, then the broth. Stir well, then cover and let cook for about 15 minutes or until the tomatoes are soft and tender, stirring occasionally.
- Remove from heat. Stir in the cilantro pesto (or cilantro) and lime juice. Taste and add bouillon or salt if needed. Either put the sauce back in the processor or use an immersion blender to blend until smooth.
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.