Sunday, September 18, 2016

Saucy... Green Taco Sauce

Green Taco Sauce 
Found on Pinterest

NOTE: This sauce kicks up nearly any Mexican style dish and infuses it with that piquant edge.

Makes 6 pints 

2 pounds tomatillos 

4 jalapeño peppers 

1 cup red onion, chopped 

1 cup shallots, chopped 

4 teaspoons garlic, minced 

2 cups fresh cilantro 

¼ cup extra-virgin olive oil 

4 cups chicken broth 

2 cups red wine vinegar 

½ cup honey 

Remove the husks from the tomatillos; rinse in cool water. Remove stem and quarter. Drop tomatillos in boiling water; cook 10 minutes. Drain.

Remove the stems and seeds from the jalapeño peppers. Roughly chop them. In a food processor, add tomatillos, onion, shallots, garlic, and cilantro; pulse until coarse. This may take 2–3 batches. Heat the olive oil in a stockpot. Add the mixture; cook 5 minutes, stirring constantly. Add the broth, wine vinegar, and honey; stir well. Reduce heat; simmer until thickened, about 20–25 minutes. 

Ladle into sterilized jars. Wipe rims. Cap and seal. Process at 10 pounds pressure in a pressure canner for 20 minutes.

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