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 and deveined, roughly chopped
3 Jalapeno or serrano chiles-adjust to your, heat level, up to 4
1/4 cup White vinegar
3 tablespoons Corn starch
2 tablespoons Salt
2 teaspoons Garlic, minced
1 tablespoon Cumin, ground
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.
Fill the sterilized jars with the hot sauce, leaving 1/8th inch headspace.
Makes three quarts.