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1
Heat a large cast iron skillet to warm and toast the tomatoes and tomatilloswithout any oil.
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2
Do just one layer at a time and give each slice a nice dark brown color on both sides without burning.
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3
Remove when toasted to a glass bowl.
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4
Don't deglaze the pan.
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5
In a blender, combine the onion, cilantro, chiles, tomatoes, garlic and tomatillos in batch sizes to half-fill the blender jar.
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6
Puree e. If any dark brown liquid collects in the bottom of the toasted tomato and tomatillo bowl, add in this to the last blender load.
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7
Mix the cornstarch in the lime juice/vinegar.
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8
In a large stewing pot, combine the blender loads, add in the cornstarch mix and heat till the sauce comes to a low boil, mixing constantly.
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9
Be careful here, if you do not mix constantly the thick sauce will tend to erupt in warm little geysers of taco sauce which could burn you.
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10
Allow sauce to cold and add in salt to taste.
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11
Transfer to clean jars, filling them 3/4 full and freeze what you cannot use in a few weeks.
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12
Be careful not to fill the jars too full or possibly they'll break when you freeze them.
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13
I made a batch of sauce last year and it tastes just fine after a year in the freezer.
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14
The sauce keeps OK in my refrigerator for at least a month.
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15
* Adjust heat level to your personal taste.
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16
The La Victoria sauce is mild.
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17
3 to 4 qts
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18
I only made one change, I used 1 whole bunch or possibly cilantro instead of only half (I love the stuff).
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19
I also put them in 1/2 pint jars so which when I use them I can use it all before it goes bad.
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20
a whole recipe made 11 half pints.
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NOTES : Here is a recipe which I think comes close to the taste and texture ofLa Victoria's Green Taco sauce.
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22
Half a recipes is plenty!
