Recipe Outpost - Almost La Victoria's Green Taco sauce

	Recipe Categories
	Appetizers
	Baked Goods
	Barbecue
	Basics
	Breads
	Breakfasts
	Candies
	Canning and Preserving
	Casseroles
	Cheese
	Chocolate
	Condiments
	Cookies
	Crock Pot® and Slow Cooker
	Desserts
	Drinks
	Eggs
	Fruits
	Grains
	Herbs and Spices
	Holiday
	Hot and Spicy
	Jellies and Jams
	Kids
	Main Dish
	Meats
	Mexican
	Miscellaneous
	Nuts
	Pasta
	Pets
	Poultry
	Quick and Easy
	Regional Cuisine
	Rice
	Salads
	Sandwiches
	Sauces
	Sausages
	Seafood
	Side Dishes
	Snacks
	Soups
	Stews
	Stuffings
	Vegetables
	Vegetarian
	Wild Game

Special Offers

	Login
	User Name
	Password

	Sign Up Now	Forgot Password

Ingredients

	Recipe Info
	Contributor	unknown
	Rating	Not rated yet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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. White onion -- chopped
1/4 cup Lime juice
1/4 cup Apple cider vinegar
2 Tbs. Salt
4 Tbs. Corn Starch

Instructions

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.
3 to 4 quarts

NOTES : Here is a recipe that I think comes close to the taste and texture of
La Victoria's Green Taco sauce.

Per serving: 258 Calories; 3g Fat (8% calories from fat); 11g Protein; 58g
Carbohydrate; 0mg Cholesterol; 4371mg Sodium

NOTES : Half a recipes is plenty!

Rate this recipe	1	2	3	4	5
Rate this recipe