/ck/ - Food & Cooking

Taco Bell Green Sauce


1 lb. fresh tomatillos
3 large jalapeno peppers, seeded
1 medium onion, chopped
2 cloves garlic
6 sprigs of cilantro, stems removed
2 cups chicken broth
1 T. vegetable oil

Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos
and peppers in chicken broth for 10 minutes. Strain, reserving broth.
Combine tomatillos, peppers and remaining ingredients, except for the
oil, in a blender and mix until almost smooth. Heat oil in frying pan
until very hot. Add the tomatillo mixture and cook for 4-5 minutes,
stirring constantly until dark and thick. Add reserved broth to mixture
and bring to a boil. Reduce heat and cook until thickened,
about 10 minutes, stirring occasionally.

Taco Bell Hot Sauce


6 oz Can Tomato Paste
3 cup Water
2 tsp. Cayenne pepper
1 1/2 Tbls. Chili powder
2 1/2 tsp. Salt
2 tsp. Cornstarch
2 tsp. Distilled white vinegar
1 Tbls. Minced dried onion
2 Tbls. Canned jalapeno slices


1. Combine the tomato paste with the water in a saucepan over medium heat.
Stir until smooth.
2. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar,
and dried onion and stir.
3. Chop the jalapeno slices very fine. You can use a food processor,
but don't puree.
4. Heat the mixture to boiling. Continue to stir about 3 minutes
and remove from the heat.
5. Let the sauce stand until cool, and then put
in a tightly sealed container and refrigerate.

This will last for 1 to 2 months. Makes 3 1/2 Cups.