Yellow Tomato-Habanero Sauce
Source of Recipe
Aunt Saunny
When you use tomato sauce instead of chile sauce, you're making entomatadas. To make "2-tone" entomatadas, pour warm green sauce (see salsas) on 1/2 of the stuffed tortillas and this sauce on the other.
2 cloves garlic (halved)
1/4 habanero chile (seeded)
1/2 onion (diced)
2 large yellow tomatoes
(halved and seeded) 1 tsp minced oregano
2 Tbsp fresh lemon juice
salt
1 Tbsp olive oil
4 fresh dill sprigs
In a food processor, combine the garlic, habanero, onion, tomatoes, oregano, and lemon juice. Puree until smooth. Season with salt. Strain through a fine mesh sieve into a bowl and let stand for 3 hours so the lemon and salt have time to mellow the flavors of the garlic and onion.
In a medium saucepan, heat the olive oil over medium heat. Slowly add the puree, being careful the oil doesn't splash. Cook, stirring occasionally, for 2-5 minutes or until the sauce thickens. This will keep for up to 4 days in the fridge.
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