Salsa de Tomate Verde

[Guest guest]

Green Tomato Sauce

 

2 10-ounce cans Mexican green tomatoes, drained,

2 cups 3 cloves garlic, crushed

3 fresh hot red or green peppers, seeded and finely chopped

1/2 cup white vinegar

1/4-teaspoon ground allspice

1/4-teaspoon oregano

 

Put the tomatoes, garlic, and hot peppers into a small saucepan and

cook together for a few minutes until the tomatoes have

disintegrated, stirring two or three times. Add the rest of the

ingredients and cook for a few minutes longer, or until the mixture

is well blended. Bottle and refrigerate