| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Chiles, Salsa, Mexican, Spicy |
3 |
servings |
INGREDIENTS
| 3 1/2 |
lb |
Green tomatoes; roughly chopped |
| 2 1/2 |
lb |
Tomatillos; roughly chopped |
| 1/2 |
lb |
White or yellow onions; roughly chopped |
| 1 1/2 |
lb |
Mild green chiles; seeded and |
|
|
; deveined, roughly |
|
|
; chopped |
| 3 |
|
Jalapeno or serrano chiles-adjust to your; heat level, up to 4 |
| 1/4 |
c |
White vinegar |
| 3 |
tb |
Corn starch |
| 2 |
tb |
Salt |
| 2 |
ts |
Garlic; minced |
| 1 |
tb |
Cumin; ground |
INSTRUCTIONS
Wash and prepare tomatoes, tomatillos, onions and chiles as you would for
canning, cutting out any bad spots. Keep the above ingredients separate for
now.
Run each ingredient through the blender separately, in the following order,
mild green chiles, tomatoes, tomatillos, with the onion being last. Blend
on 'liquefy' or 'puree'. As the materials are pureed, add them to a large
non-aluminum pot. Save some of the tomatillo liquid in the blender jar and
add the onion to it to give it some liquid for blending. Last take the
number of hot chiles you wish to add and blend them also. Set the hot
pureed chiles aside.
Add the salt, garlic and cumin and mix well. Over medium heat bring to a
boil while stirring to prevent burning on the bottom of the pot. Reduce
heat and simmer for two hours, again stirring occasionally to prevent
burning on the bottom.
At the one hour mark, begin adding your pureed hot chiles and mix well.
Taste with a clean spoon to determine the desired heat level. Add more
pureed hot chiles if needed. Continue cooking for the second hour, stirring
occasionally.
While the mixture was cooking for the last hour, sterilize the canning jars
for 30 minutes in boiling water.
Let the cooked mixture cool to a heat level you are comfortable working
with (cooler for plastic blender jars). Run the sauce through the blender a
second time on the highest speed. The sauce will now become very smooth,
almost like ketchup, as it has cooked and the materials are soft.
Return the sauce to the pot and put over medium-high heat. It is now
necessary to stir almost continually to prevent burning on the bottom of
the pan.
Mix the cornstarch in the vinegar and add it to the pot. Continue to stir
while mixture comes to a boil. Boil for 10-15 minutes. Remove from heat but
do not allow to cool.
Fill the sterilized jars with the hot sauce, leaving 1/8th inch headspace.
Put on new lids and screw on rings medium tight. Process in water canner
for 15 minutes, with more time for higher elevations. See the 'Ball Blue
Book' or similar publication for complete canning instructions. You can
follow instructions for canning tomatoes.
Makes three quarts.
Recipe by: Bill Wight -- Close to La Victoria's sauce
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