Taco Bell Style Green Sauce Recipes

Steps:

• 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.
• Carefully add the tomatillo mixture and cook for 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. Chill.

Steps:

• Combine the tomato paste and water in a saucepan; whisk until smooth.
• Add the remaining ingredients to the tomato mixture; bring to a boil, and stir for 1 minute.
• Remove from heat and allow to cool. Store in refrigerator.

Steps:

• WHISK all ingredients together rigorously in a medium saucepan (1 cup cold water, one 8 ounce can tomato sauce, 4 teaspoons arrowroot or cornstarch, 2 tablespoons white vinegar, 1 tablespoon ground cumin, 1 tablespoon dried onion flakes, 1 teaspoon Lawry's Seasoned Salt, 1 teaspoon lime juice, 1 teaspoon orange juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon dried chipotle powder, 1/2 teaspoon plain new mexico chile powder, 1/2 teaspoon A-1 Steak Sauce, 1/4 teaspoon white pepper, 1-2 drops liquid smoke, measured into a spoon first).
• BRING mixture to boil over high heat.
• WHISK as needed.
• BOIL one full minute.
• REMOVE from heat and cool.
• WHISK sauce occasionally as it cools.
• POUR cooled sauce into a sealable container or a squeeze bottle for convenience.
• SERVE and enjoy with your favorite tacos or burritos, or use as a starter-base for chili.
• REFRIGERATE any unused portion for up to 2 weeks.
• SHAKE well before serving again.

Steps:

• Place in sauce pan and stir well, simmer at a very low temperature for 15- 20 minutes.
• Remove and cool.
• May be kept in refrigerator for several days.