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2 lbs. Anaheim or New Mex. chiles Roast peel, deseed
1 lb. Yellow Hungarian Wax chiles seeded and chopped
1 Serranos and jalapeno seeded and chopped
2 1/2 lbs. Tomatillos slice 1/8" thick
7 lbs. Green tomatoes slice 1/4" thick
1/2 bunch Cilantro rough chop
4 cloves Garlic
1 med. hite onion chopped
1/4 cup Lime juice
1/4 cup Apple cider vinegar
2 Tbs. Salt
4 Tbs. Corn Starch
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. Pur|e. 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. 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. *
Adjust heat level to your personal taste. The La Victoria sauce is mild.
1 lb. Yellow Hungarian Wax chiles seeded and chopped
1 Serranos and jalapeno seeded and chopped
2 1/2 lbs. Tomatillos slice 1/8" thick
7 lbs. Green tomatoes slice 1/4" thick
1/2 bunch Cilantro rough chop
4 cloves Garlic
1 med. hite onion chopped
1/4 cup Lime juice
1/4 cup Apple cider vinegar
2 Tbs. Salt
4 Tbs. Corn Starch
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. Pur|e. 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. 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. *
Adjust heat level to your personal taste. The La Victoria sauce is mild.