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LOCATION: Recipes >> Preserving >> Taco Sauce 02

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Green Taco Sauce

3 1/2 pounds green tomatoes, roughly chopped
2 1/2 pounds tomatillos, roughly chopped
1/2 pound white or yellow onions, roughly chopped
1 1/2 pounds mild green chiles, seeded, deveined, roughly chopped
3 to 4 Jalapeno or Serrano chiles
1/4 cup white vinegar
3 tablespoons cornstarch
2 tablespoons salt
2 teaspoons garlic, minced
1 tablespoon cumin, ground

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 prueed 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 contilually 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 pint 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 20 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.

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