GREEN TACO SAUCE - BIGOVEN
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Total Time 30 minutes
Prep Time 30 minutes
Yield 3
Number Of Ingredients 11
Steps:
- "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 pureed 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 continually 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 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 15 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. Recipe by: Bill Wight -- Close to La Victorias sauce "
Nutrition Facts : Calories 426 calories, FatContent 6.34326237074827 g, CarbohydrateContent 91.0041191024865 g, CholesterolContent 0 mg, FiberContent 21.4012428362608 g, ProteinContent 17.2787470339318 g, SaturatedFatContent 0.905634198901576 g, ServingSize 1 1 Serving (1251g), SodiumContent 100.723732955645 mg, SugarContent 69.6028762662257 g, TransFatContent 1.74874708259811 g
TACO BELL STYLE GREEN SAUCE RECIPE - FOOD.COM
Make and share this Taco Bell Style Green Sauce recipe from Food.com.
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 4 cups
Number Of Ingredients 7
Steps:
- Husk tomatillos and cut in half. Stem and half peppers.
- Boil tomatillos and peppers in chicken broth for 10 minutes. Strain, reserving broth.
- Combine tomatillos, peppers and remaining ingredients, except for the oil, in a blender and mix until almost smooth.
- Heat oil in frying pan until very hot.
- Carefully add the tomatillo mixture and cook for 5 minutes, stirring constantly until dark and thick. Add reserved broth to mixture and bring to a boil.
- Reduce heat and cook until thickened, about 10 minutes, stirring occasionally. Chill.
Nutrition Facts : Calories 102.3, FatContent 5.3, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 376.4, CarbohydrateContent 10.9, FiberContent 3, SugarContent 6.4, ProteinContent 4.1
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GREEN TACO SAUCE - BIGOVEN
From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine Mexican
Calories 426 calories per serving
- "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 pureed 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 continually 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 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 15 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. Recipe by: Bill Wight -- Close to La Victorias sauce "
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ALMOST LA VICTORIA'S GREEN TACO SAUCE RECIPE - COOKEATSHARE
Reviews 1
Calories 1090 per serving
- Heat a large cast iron skillet to warm and toast the tomatoes and tomatilloswithout 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. Don't deglaze the pan. In a blender, combine the onion, cilantro, chiles, tomatoes, garlic and tomatillos in batch sizes to half-fill the blender jar. 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. Mix the cornstarch in the lime juice/vinegar. 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. 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. Allow sauce to cold and add in salt to taste. Transfer to clean jars, filling them 3/4 full and freeze what you cannot use in a few weeks. Be careful not to fill the jars too full or possibly 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. 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 qts I only made one change, I used 1 whole bunch or possibly cilantro instead of only half (I love the stuff). I also put them in 1/2 pint jars so which when I use them I can use it all before it goes bad. a whole recipe made 11 half pints. NOTES : Here is a recipe which I think comes close to the taste and texture ofLa Victoria's Green Taco sauce. Half a recipes is plenty!
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