Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Anaheim or New Mex. Chiles - roast, peel, deseed

  2. 1 lb 454g / 16oz Yellow Hungarian wax chiles - seeded and chopped

  3. 1 packet Serranos and jalapeno - seeded and chopped

  4. 2 1/2 lbs 1135g / 40oz Tomatillos - slice

  5. 1/8" thick

  6. 7 lbs 3178g / 112oz Green tomatoes - slice

  7. 1/4" thick

  8. 1/2 Cilantro - rough chop

  9. 4 Garlic cloves

  10. 1 White onion - chopped (medium)

  11. 1/4 cup 59ml Lime juice

  12. 1/4 cup 59ml Apple cider vinegar

  13. 2 tablespoons 30ml Salt

  14. 4 tablespoons 60ml Corn starch

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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