Subj : St. Gerald 03
To   : All
From : Dave Drum
Date : Sun Apr 04 2021 12:39:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almost La Victoria's Green Taco Sauce
 Categories: Sauces, Chilies, Vegetables, Citrus
      Yield: 1 Servings
 
      2 lb Anaheim or NuMex chilies;
           - roasted, peeled, seeded
      1 lb Yellow Hungarian Wax chilies
           - seeded and chopped
      1    Serrano; seeded, chopped
  2 1/2 lb Tomatillos; husked, sliced
           - 1/8" thick
      7 lb Green tomatoes; sliced 1/4"
           - thick
    1/2 bn Cilantro; rough chopped
      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
 
  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, chilies,
  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.
  
  3 to 4 quarts
  
  The La Victoria sauce is mild.
  
  Recipe By: Bill Wight via chile-heads
  
  From: Gerald Edgerton - 19 Mar 1997
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... State Motto: Wisconsin: Come Cut Our Cheese
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