Recipe from chefs Chad and Amber Burns, Ocotillo Restaurant, Lajitas.
1 red bell pepper (about 1/4 cup), for garnish
2 1/4 cups green chile peppers (about 24 Mexican green chile peppers equals 2 cups)
2 cups mayonnaise
1/4 cup minced garlic
1/4 cup drained capers
3 bunches cilantro, leaves only
5 limes, juiced and zest (may use 4 limes)
Blister and peel skin from peppers. Cut peppers in half and remove seeds and veins and dice into 1/4-inch pieces. Reserve red bell pepper and equal part of green chile for garnish. Put the remainder of the green chiles along with the rest of the ingredients into a food processor and pulse until blended. Chill while preparing the fried green tomatoes.
Fried Green Tomatoes
1/4 cup toasted almonds, for breading
1/4 cup sesame seeds
2 cups cornflakes
1/4 cup granulated sugar
1 1/2 tablespoon red chili flakes
1 tablespoon salt
1 cup milk
1 cup cornstarch
3 to 4 green tomatoes, sliced 1/4 inch thick
6 tablespoons clarified butter
Combine almonds, sesame seeds, corn flakes, sugar, red chili flakes, and salt in a food processor and pulse until coarse and crunchy yet well blended. Empty onto baking sheet.
Whisk milk and eggs to make egg wash. Place cornstarch in flat dish. Dredge the tomatoes in the cornstarch until well dusted. Pass dusted tomatoes through the egg wash, wetting the entire tomato. Place tomato on the hot and crunchy mixture, lightly pressing the mixture on the tomato with the palm of your hand.
In a large and heavy sauté pan heat clarified butter to about 325 degrees. Lay the tomatoes in the hot pan and sauté for about 3 minutes on each side or until golden brown.
To serve, place 2 fried green tomatoes on a plate, top with the green chile and lime tartar, and garnish with the diced peppers (sprinkle a few around the edges of the plate too). Serves 6.