ALMOST LA VICTORIA'S GREEN TACO SAUCE

7 lbs green tomatoes, slice 1/4-inch thick
2 1/2 lbs tomatillos, slice 1/8-inch thick
2 lbs Anaheim or new Mexican chiles, roast, peel, de-seed
1 lb yellow Hungarian wax chiles, seeded and chopped
1 Serrano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1/2 bunch cilantro, rough chop
1 medium-size white onion, chopped
1/4 cup lime juice
1/4 cup apple cider vinegar
4 cloves garlic
4 tablespoon corn starch
2 tablespoon salt

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 tomatoes and tomatillos with the remaining ingredients in batch sizes to half-fill the blender jar. Puree

From Chile-Heads,Bill Wight
Adapted from source: Walla Walla Sweet Onion Marketing Committee