Ever wonder what to do with all those green tomatoes at the end of the season? I used to always wonder until I came up with this idea. This is my own recipe and I apologize because I didn't record measurements I just threw ingredients in until it tasted just like the real deal even though it has less ingredients. I would recommend adding small amounts of the salt and vinegar until it reaches your liking - so you don't accidentally overdo it. It's so simple to make. No peeling skins, slicing or any tiring steps - just boiling, blending, some flavoring and you are good to fill your jars. I love it!
I have an awesome recipe I created years ago using green taco sauce - it's a family favorite - Green Enchiladas. My husband prefers La Victoria green taco sauce to any salsa. We use it on nachos, as a dip, on tacos and burritos and of course enchiladas! Mix it it with sour cream, mayo, jalapenos, cilantro and ranch seasoning for an amazing dip!
La Victoria Green Taco Sauce
- Large pot of green tomatoes
- white distilled vinegar
- onion powder
- garlic powder
Bring large pot of water to a boil. Wash green tomatoes and place in boiling water. Be sure to pull off stems. Boil for about 10-15 minutes until tomatoes are very soft. Dump out hot water and rinse tomatoes in cold water until they are cooled. Place batches at a time in the blender and then pour puree back into pot. Do this until all tomatoes have been pureed. Add vinegar (1/4 cup at a time until it reaches your liking), salt, onion powder and garlic powder. The vinegar helps preserve the sauce but also creates the popular tangy flavor of the taco sauce. Add salt 1 tsp at a time until it reaches your liking.
Pour puree into sterile jars and screw on lids. Boil in hot water bath for 45 minutes. Remove and check the following morning of all jars have been sealed. If not you can boil again or place in the fridge. Enjoy!