Salsa de Tomate Verde

Drain the canned Mexican green tomatoes and place them in a medium saucepan. Add the crushed garlic cloves and freshly ground pepper, then bring to a simmer over medium heat.

Add the ground allspice and oregano to the saucepan, stirring well to distribute the spices evenly throughout the tomato mixture.

Stir in the finely chopped fresh hot peppers, adjusting the amount based on desired heat level. Simmer gently for 8-10 minutes to allow the flavors to meld.

Pour in the white vinegar slowly while stirring, then continue simmering for another 5 minutes until the sauce reaches a consistent, slightly thickened consistency.

Taste the salsa and adjust seasoning with additional salt and pepper as needed. The sauce should balance tangy vinegar with heat from the peppers and warmth from the spices.

Remove from heat and allow the salsa to cool to room temperature, then transfer to a serving bowl or glass jar. Serve at room temperature or slightly chilled alongside grilled meats, beans, or fresh tortillas.