| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Hungarian |
Sauce |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
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 |
lb |
Tomatillos; slice 1/8" thick |
| 7 |
lb |
Green tomatoes; slice 1/4" thick |
| 1/2 |
bn |
Cilantro; rough chop |
| 4 |
|
Cloves Garlic |
| 1 |
md |
White onion; chopped |
| 1/4 |
c |
Lime juice |
| 1/4 |
c |
Apple cider vinegar |
| 2 |
tb |
Salt |
| 4 |
tb |
Corn Starch |
INSTRUCTIONS
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. 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 Posted
to CHILE-HEADS DIGEST V3 #089 Date: Fri, 30 Aug 1996 22:56:42 -0400
From: kmeade@ids2.idsonline.com (The Meades)
CHILE-HEADS DIGEST V3 #089
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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