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La Victoria Green Taco Sauce Recipe
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La Victoria Green Taco Sauce Recipe

La Victoria Green Taco Sauce is a zesty, tangy sauce made from green tomatoes, mild green chiles, and spices, adding a fresh, slightly spicy kick to tacos, burritos, and other Mexican-inspired dishes. Make our La Victoria Green Taco Sauce Recipe at home. With our Secret Restaurant Recipe your Green Taco Sauce will taste just like La Victoria.
Prep Time1 hour 30 minutes
Active Time45 minutes
Total Time2 hours 15 minutes
Course: Cooking Sauce, Hot Sauce, Sauce
Cuisine: Mexican, TexMex
Keyword: Grocery and Supermarket Recipes, Mexican

Ingredients

  • 3 1/2 pounds Green Tomatoes -- slice 1/4-inch thick
  • 1 1/4 pounds Tomatillos sliced 1/8-inch thick
  • 1/2 medium White Onion peeled and chopped
  • Small bunch Cilantro roughly chopped
  • 2 cloves Garlic
  • 1 pounds Anaheim or New Mexico Chiles roasted, peeled and seeded
  • 1/2 pound Yellow Hungarian Wax Chiles seeded and chopped
  • 1/2 pound mixture Serrano and/or Jalapeño Peppers seeded and chopped
  • 1/8 cup freshly squeezed Lime Juice
  • 1/8 cup Apple Cider Vinegar
  • 2 tablespoons Corn Starch
  • Salt to taste

Instructions

  • Place a large dry (no oil) cast iron skillet over high heat. When hot, add slices of tomatoes and tomatillos, one layer at a time, to toast and give each slice a nice dark brown color on both sides without burning. Remove slices to a glass bowl. Repeat until all slices are toasted.
  • Place about 1/2 of the toasted tomatoes and tomatillos in a blender.
  • Add about 1/2 each of onion, cilantro, garlic , Anaheim or New Mexico chile peppers, yellow Hungarian wax chile peppers and Serrano and/or Jalapeño peppers. (Do this in batches of 1/2 - or even smaller, if you need to - so that you fill the blender jar about 1/2-full each time.)
  • Purée until smooth. (If any dark brown liquid collects in the bottom of the toasted tomato and tomatillo bowl, add this to the last blender load.)
  • Add each purée batch to a large stewing pot.
  • In a small bowl, combine lime juice, vinegar and cornstarch. Whisk to mix well. Add to pot and mix.
  • Place over medium heat and cook until mixture comes to a low boil, mixing constantly. (Be careful. The thick sauce will tend to erupt in hot little geysers of taco sauce that can burn you.)
  • Remove from heat and allow sauce to cool.
  • Taste. Add salt, to taste.
  • Transfer to clean jars or freezer containers, filling them 3/4 full.
  • Serve over tacos.
  • Freeze several jars or containers now and any you do not use in the first few weeks.

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