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Ingredients
- 3 1/2 lb Green tomatoes, roughly minced
- 2 1/2 lb Tomatillos, roughly minced
- 1/2 lb White or possibly yellow onions, roughly minced
- 1 1/2 lb Mild green chiles, seeded and deveined, roughly minced
- 3 x Jalapeno or possibly serrano chiles-adjust to your, heat level, up to 4
- 1/4 c. White vinegar
- 3 Tbsp. Corn starch
- 2 Tbsp. Salt
- 2 tsp Garlic, chopped
- 1 Tbsp. Cumin, grnd
Directions
- 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 possibly 'puree'. As the materials are pureed, add in them to a large non-aluminum pot. Save some of the tomatillo liquid in the blender jar and add in the onion to it to give it some liquid for blending. Last take the number of warm chiles you wish to add in and blend them also. Set the warm pureed chiles aside.
- Add in 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 hrs, again stirring occasionally to prevent burning on the bottom.
- At the one hour mark, begin adding your pureed warm chiles and mix well.
- Taste with a clean spoon to determine the desired heat level. Add in more pureed warm chiles if needed. Continue cooking for the second hour, stirring occasionally.
- While the mix was cooking for the last hour, sterilize the canning jars for 30 min in boiling water.
- Let the cooked mix cold 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 in it to the pot. Continue to stir while mix comes to a boil. Boil for 10-15 min. Remove from heat but don't allow to cold.
- Fill the sterilized jars with the warm sauce, leaving 1/8th inch headspace.
- Put on new lids and screw on rings medium tight. Process in water canner for 15 min, with more time for higher elevations. See the 'Ball Blue Book' or possibly similar publication for complete canning instructions. You can follow instructions for canning tomatoes.
- Makes three qts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1210g | |
| Recipe makes 3 servings | |
| Calories 331 | |
| Calories from Fat 51 | 15% |
| Total Fat 6.04g | 8% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5587mg | 233% |
| Potassium 2596mg | 74% |
| Total Carbs 67.41g | 18% |
| Dietary Fiber 18.6g | 62% |
| Sugars 30.99g | 21% |
| Protein 10.9g | 17% |
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