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 dont 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 cant use in a few weeks. Be careful not to fill the jars too full or theyll 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: email@example.com (The Meades) CHILE-HEADS DIGEST V3 #089 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (5854g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 12 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 23.5mg||1 %|
|Potassium 616.2mg||16 %|
|Total Carbohydrate 47.6g||14 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 37.4g|
|Protein 5g||7 %|
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Calories per serving: 198
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