Anonymous Tue May 23 19:23:47 2006

2 lbs. Anaheim or New Mex. chilies

-- roast, peel, deseed

1 lb. yellow Hungarian wax chilies

-- seeded and chopped

1 serranos and jalapeno -- seeded and chopped

2-1/2 lbs. tomatillos -- slice 1/8

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, chilies, tomatoes, garlic and tomatillos in batch sizes to half-fill

the blender jar. Puree. 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. B

e careful not to fill the jars too full or 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 quarts