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Green Taco Sauce

2 lbs fresh Anaheim or New Mexico chiles, roasted, peeled, deseeded
1 lb fresh yellow Hungarian wax chiles, deseeded, chopped
1 serrano or jalapeno chile, deseeded, chopped
2 1/2 lbs tomatillos, sliced
7 lbs green tomatoes, sliced
1/2 bunch cilantro, chopped
4 cloves garlic
1 onion, chopped
1/4 cup lime juice
1/4 cup apple cider vinegar
2 tablespoons salt
4 tablespoons cornstarch

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. Pure.
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 don't 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 can't use in a few weeks.
Be careful not to fill the jars too full or they'll break when you
freeze them.


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