1. Remove the papery husks from the green tomatoes and place the tomatoes in a saucepan. Cover with water and bring to a simmer. Simmer gently for 10 minutes, or until soft.
2. Meanwhile, if using fresh serrano peppers, roast the peppers over a flame or in a dry skillet until they blister. When cool enough to handle, remove the stems (remove the stems of canned peppers if using),
3. When the tomatoes are soft, drain and blend them to a puree, along with the hot peppers, in a blender.
4. Heat the oil in a frying pan and add the minced onion and garlic. Saute, until the onion is tender and add the green tomato puree. Saute over medium heat for 5 minutes, then remove from the heat. Serve hot or cold, or as a topping for enchiladas or tacos.
Wine Pairing(s)
Willi Schaefer 'Graacher Domprobst' Riesling Spatlese
Pikes Shiraz
Coriole Shiraz McLaren Vale
Chateau Reynella Shiraz
Rockbare Shiraz
Thorn-Clarke 'Milton Park' Shiraz
Two Hands 'Ares' Shiraz Barossa Valley
Mollydooker 'Blue Eyed Boy' Shiraz
Dr. Fischer Riesling Kabinett Ockfener Bockstein
Alfred Merkelbach Riesling Auslese 'Urziger Wurzgarten'
Calories From Fat 21 Total Fat 2 Carbohydrates 3 Calories 33
Dietary Fiber 1 Calcium 3 Vitamin A 64
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