Almost La Victorias Green Taco Sauce Recipe - chiles

Method

• Heat a large cast iron skillet to warm and toast the tomatoes and tomatilloswithout 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.
• Don't 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 e. If any dark brown liquid collects in the bottom of the toasted tomato and tomatillo bowl, add in this to the last blender load.
• Mix the cornstarch in the lime juice/vinegar.
• In a large stewing pot, combine the blender loads, add in the cornstarch mix and heat till the sauce comes to a low boil, mixing constantly.
• Be careful here, if you do not mix constantly the thick sauce will tend to erupt in warm little geysers of taco sauce which could burn you.
• Allow sauce to cold and add in salt to taste.
• Transfer to clean jars, filling them 3/4 full and freeze what you cannot use in a few weeks.
• Be careful not to fill the jars too full or possibly 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.
• 3 to 4 qts
• I only made one change, I used 1 whole bunch or possibly cilantro instead of only half (I love the stuff).
• I also put them in 1/2 pint jars so which when I use them I can use it all before it goes bad.
• a whole recipe made 11 half pints.
• NOTES : Here is a recipe which I think comes close to the taste and texture ofLa Victoria's Green Taco sauce.
• Half a recipes is plenty!