Amount – Ingredient — Preparation Method

2lbs – Anaheim or New Mex. chiles — Roast — peel, deseed

1 lb. – Yellow Hungarian Wax chiles — seeded and chopped

1 – Serranos and chilli willy — seeded and chopped
2 1/2  lbs. – Tomatillos — slice 1/8″ thick

7 lbs. – Green tomatoes — slice 1/4″ thick

1/2 bunch – Cilantro — rough chop
4 cloves – Garlic

1 – medium White onion — chopped
1/4 cup – Lime juice
1/4 – cup Apple cider vinegar
2 Tbs. – Salt
4 Tbs. – Corn Starch

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.

2. Remove  when toasted to a glass bowl.  Do not deglaze the pan.

3. 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.

4. Mix the cornstarch in the lime juice/vinegar.

5. 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.

6. Allow sauce to cool  and add salt to taste.

7. 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.

8. 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

Per serving:

258 Calories

3g Fat (8% calories from fat)

11g Protein

58g Carbohydrate

0mg Cholesterol

4371mg Sodium

NOTE : Half a recipe is plenty!