[CH] "Green Mean Sauce"
Mary-Anne Durkee (durkee.ch.list@gmail.com)
Mon, 21 Aug 2006 18:24:46 -0700
I came up with this a few years ago, and hope I haven't already posted
it. Now that tomato and chile season is here (LOL not here yet) I
thought some of you might want to give it a try. It is great as a
sauce for pasta or pork, etc, and is awesome cold as a dip with corn
chips!
It's funny as folks always think it is tomatillos. Green Zebra is a
great medium sized green tomato developed by Tom Wagner. At the time
he resided here abouts in California. Now he has uprooted and is in
Washington. He also developed Banana Leggs a long yellow novelty
tomato-not to my liking. He has developed many potatoes including
black potatoes which seemed strange to me. They tasted OK, but well
purple is kewl, black is well weird.
"Green Mean Sauce"
Green Zebra Fusion Sauce
2 1/2# Green Zebra Tomatoes
1 cup white wine
2 green Thai Dragons or cayenne chiles (adjust to your taste)
1 Tablespoons garlic crushed
1 cup Thai basil leaves and flowers
1 stalk lemon grass, sliced and minced
4 Magroot/Kaffir Lime leaves
Simmer for 45 minutes, stirring upon occasion.
Puree and reheat. Pour hot into sterlized jars and BWB processing.
I served it over gnocchi and then I quick fried some Chile, bread
crumb shrimp and placed them on top. Oh and a couple of large
scallops breaded in the Italian bread crumbs and Chile.
Excellent.
This sauce is great as a dip as it is so thick and flavorful.
Use basic water bath processing. Process pints for 35 minutes.