Title: Almost La Victoria's Green Taco Sauce
Categories: Spice, Tex-mex, Sauces, Chilies, Condiments
Yield: 3 quarts
2 lb Anaheim or New Mexico chiles
-roast, peel, seed
1 lb Yellow Hungarian Wax chiles
-seeded and chopped
1 Serranos and jalapeno;
-seeded and chopped
2 1/2 lb Tomatillos; slice 1/8" thick
7 lb Green tomatoes; sliced 1/4"
-thick
1/2 bn Cilantro; rough chop
4 cl Garlic
1 md White onion; chopped
1/4 c Lime juice
1/4 c Apple cider vinegar
2 tb Salt
4 tb Corn Starch
Here is a recipe that I think comes close to the taste and
texture of La Victoria's Green Taco sauce.
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. 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.
