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Recipe Name: Almost La Victoria's Green Taco Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Pound(s) Anaheim or New Mex. chiles
Roast peel deseed
1 Pound(s) Yellow Hungarian Wax chiles
Seeded and chopped
1 Serranos and jalapeno
2 1/2 Pound(s) Tomatillos, slice 1/8" thick
7 Pound(s) Green tomatoes, slice 1/4"
1/2 Cilantro, rough chop
4 Cloves garlic
1 White onion, chopped
1/4 Cup(s) Lime juice
1/4 Cup(s) Apple cider vinegar
2 Tablespoon(s) Salt
4 Tablespoon(s) Corn starch
Recipe By: Bill Wight via chile-heads 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. Pure. 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. 3 to 4 quarts Posted to CHILE-HEADS DIGEST V3 #089
Date: Fri, 30 Aug 1996 22:56:42 -0400 From:
(The Meades) CHILE-HEADS DIGEST V3 #089 From the Chile-Heads recipe
list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 155
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 13959mg
Potassium: 122.7mg
Carbohydrates: 38.3g
Fiber: <1g
Sugar: 1.1g
Protein: 1.1g

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