Sauce: Almost La Victoria Taco Sauce
Source of Recipe
fooddownunder.com
List of Ingredients
2 lb Anaheim chiles roast -- peel, de-seed or New Mexican. chiles
1 lb Yellow Hungarian Wax chiles seeded and chopped
1 Serranos and jalapeno seeded and chopped
2 pounds tomatollos, sliced 1/8" thick
7 lb Green tomatoes slice 1/4" thick
1/2 bn Cilantro rough chop
4 cloves Garlic
1 med White onion chopped
1/4 cup Lime juice
1/4 cup Apple cider vinegar
(original recipe contained 2 tbl Salt, off plan)
4 tbl Corn Starch (off plan)Recipe
* Heat a large cast iron skillet to hot and toast the tomatoes and tomatillos without any oil. Do just one layer at a time and give each slice a nice dark brown color on both sides without burning. Remove when toasted to a glass bowl. Do not deglaze the pan.
* In a blender, combine the onion, cilantro, chiles, tomatoes, garlic and tomatillos in batch sizes to half-fill the blender jar. Puree. If any dark brown liquid collects in the bottom of the toasted tomato and tomatillo bowl, add this to the last blender load.
* Mix the cornstarch in the lime juice/vinegar. In a large stewing pot, combine the blender loads, add the cornstarch mixture and heat until the sauce comes to a low boil, mixing constantly. Be careful here, if you don't mix constantly the thick sauce will tend to erupt in hot little geysers of taco sauce that could burn you. Allow sauce to cool and add salt to taste. Transfer to clean jars, filling them 3/4 full and freeze what you can't use in a few weeks. Be careful not to fill the jars too full or they'll break when you freeze them.
Original poster's notes:
* I made a batch of sauce last year and it tastes just fine after a year in the freezer. The sauce keeps OK in my refrigerator for at least a month. Makes 3 to 4 quarts -- easily halved
* I only made one change, I used 1 whole bunch or cilantro instead of only half (I love the stuff). I also put them in 1/2 pint jars so that when I use them I can use it all before it goes bad. a whole recipe made 11 half pints.
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