Green Taco Sauce

Heat a large cast iron skillet over high heat. Add the Anaheim chiles to the dry skillet. Cook, turning the chiles frequently, until they are charred and soft. Remove the chiles from the skillet and let cool.

Add the sliced tomatillos and green tomatoes to the skillet in a single layer (in batches if needed). Cook until browned on each side. Remove the browned tomatillos and green tomatoes to a Dutch oven to cool.

Peel the skin from the roasted Anaheim chiles. Remove the stems and seeds. Place the chile flesh in the pot with the tomatillos and tomatoes.

Slice the stems from the Hungarian chiles, serrano pepper, and jalapeno. Remove the seeds from the peppers and coarsely chop the flesh. Add the peppers to the pot.

Add the cilantro, garlic, and onion to the pot. Place the Dutch oven over medium heat. Cook, stirring frequently, until the peppers and onion begin to soften. Do not let them burn. Remove the pan from the heat and let the mixture cool slightly.

Transfer the pepper mixture to a blender, in batches as needed, and puree until smooth (you can also use a stick blender). Return the pureed chiles to the Dutch oven over medium-high heat.

Whisk together the lime juice, vinegar, salt, and cornstarch until smooth. Stir the mixture into the chiles. Cook, stirring constantly, until the taco sauce thickens.

Remove the pan from the heat and let the sauce cool.

Use the green taco sauce immediately or divide it between freezer safe storage containers (such as zip-top plastic freezer bags) and freeze the sauce for up to 3 months.