When I bought that basket of half a dozen hulking green tomatoes from the farmers market last week, I hadn’t really thought through precisely how many servings of cornmeal crusted fried green tomatoes that constituted. We’ve eaten a lot. Delicious. I totally get it. I feel ever so slightly more southern now. But even if I weren’t out of canola oil AGAIN, I would still feel like it were maybe time to take a break from the frying. So last night, one of them big ol’ tart suckers got blended into a bright, fresh sauce for simple soft tacos.
Since I already had a batch of seitan in the fridge, taco-making was easy. I sliced up some of that seitan, browned it in skillet (with a teensy bit of oil), threw in the sauce and let it simmer for...oh, say...10 minutes... until the seitan had soaked up some of the sauce and it was all quite bubbly and tasty. Then I scooped some into softened corn tortillas, topped it off with slices of avocado and ate them with Scrabble and beer. This deliciously easy dinner made me think that maybe it’s high time I resume my goal of posting a weekly simple dinner recipe. Here's the sauce:
Green Tomato Simmer Sauce
1 large green tomato, roughly chopped
1 spring onion, green and white parts, also roughly chopped
small handful cilantro
1 fresh cayenne chile (or 1/2, depending on how hot you want it)
1 clove of garlic
1/4 c. lime juice
1/4 c. olive oil
1/4 c. tequila
1/4 c. water
little swirl of agave
pinch of salt salt and pepper
pinch of oregano
Process all that in a blender until pretty smooth.
