Are you interested in a green enchilada sauce recipe for canning? This recipe is very easy and perfect for those of us who like to make our own sauces from scratch and store them for months! It can be hard to find ripe green chile peppers in season, depending on where you live.
Don’t worry if you do not have a lot of experience canning foods or making delicious sauces from recipes, this recipe is easy to follow and made for beginners. There are only five steps that are broken down simply with light details. If you want to learn how to use this green enchilada sauce recipe for canning, keep on reading!
What Are Enchiladas?
So, what are enchiladas? Why do you need to make a chile sauce for this style of the dish? From what we know, enchiladas are rolled wraps made with corn flour tortillas. These tortillas have been around for thousands of years, and date back to Mesoamerica. However, the name did not come until 1885.
Enchiladas is a Spanish word with a lot of meaning. For example, the first half of the word, enchila, is a reference to the Spanish word enchilar. The Spanish word enchilar is a word that Mexican use when someone eats something spicy and reacts to the eat. It is used like this ‘te enchilaste!’ or ‘me enchile!’
What Does Green Enchilada Sauce Taste Like?
Our green enchilada sauce is unique since we use a green enchilada sauce recipe for canning. However, most of the time, the sauce that wraps around the tortilla is a vibrant green sauce that tastes like a combination of hot peppers, green limes, and fresh cilantro leaves.
How To Store Homemade Enchilada Sauce
The hardest part about this green enchilada sauce recipe for canning is not making the recipe, but learning how to store the homemade sauce. Although the peppers and ingredients are cooked, they still hold moisture and can be a perfect breeding ground for bacteria and mold.
If you want to lower the changes, store the homemade enchilada sauce in your refrigerator for up to a week. If you want your sauce to last longer, try placing the sauce in a freezer safe glass and freeze for up to six months. Thaw it out by boiling a hot pot of water and simmer the sauce until warm!
What You Will Need To Make This Green Enchilada Sauce Recipe For Canning
Ingredients
- 6 Tomatillos cut in quarters or halves
- 1/2 yellow Onion chopped
- 3 cloves Garlic diced
- 1 Jalapeno chopped
- 1 hot Chile Pepper chopped
- 2 tablespoons of olive oil
- 1 cup of lime juice
- 1/2 cup of water
- 1/2 teaspoon of cumin
- 1/2 teaspoon of garlic powder
- 1 Bunch of Cilantro Leaves Finely Chopped
Equipment
- sauté pan
- blender
- cutting board
- cutting knife
- large bowl to fit tomatillos
Step by Step Instructions for our Green Enchilada Sauce Recipe for Canning
Step 1: Prepare the Vegetables
The first step in this green enchilada sauce recipe for canning is to prepare the vegetables. Wash the tomatillos and cut them into quarters or halves. In a large bowl, add 2 cups of lime and lemon juice. Soak the tomatillos for at least fifteen minutes, while you dice the rest of the vegetables.
Step 2: Sautee the Vegetables with Oil
During the second step, you will use a saute pan to lightly sear and saute the vegetables. Only place the heat level to a medium-low. Add the tablespoons or olive oil and move the vegetables around.
Step 3: Blend the Ingredients Together
Gather the rest of the ingredients and pour them slowly into the blender, including the freshly sauteed vegetables. Blend or process the ingredients until the sauce is a thick puree. It should not be too liquid or thick, though. In the tips and tricks section, we will discuss how to fix the texture or runny or thick sauces.
Step 4: Add the Sauce into a glass jar with a tight lid
In the fourth step for this green enchilada sauce recipe for canning, you will immediately pour the sauce into the glass jaw and screw it on with a tight lid. Some people use tools and other equipment to properly tighten the lid and get rid of the extra air.
Step 5: Lime and Lemon Juice for Preservation (optional)
Technically, this last step is optional, but I thought it would be worth mentioning. To properly preserve the sauce for longer than a few weeks, you should add line and lemon juice to the bottom and the very top of the jar. This acidic mixture kills bacteria.
Tips and Tricks for Making this Green Enchilada Sauce Recipe for Canning
With how easy and quick this five step green enchilada sauce recipe for canning is, I do not have a lot of tips or ticks for you. A common problem with making sauce, though, is the texture. If you have noticed that your sauce is watery and almost completely liquid, don’t worry!
I like to add at least one more tomatillo tomato and another jalapeno pepper to the blender. These peppers will thicken the mixture. However, if the mixture is too thick, you should either add water or lime juice, depending on the acidity levels of the sauce. If you taste it and the sauce is too sour, add water, but if it is not sour enough, add limes.
Servings and Preparation Time
|
Cook Time |
Preparation Time |
Serving Size |
|
10 minutes |
15 minutes |
2-4 people |
What do you think about our fast, quick, and convenient green enchilada sauce recipe for canning? If you like what you have read so far, let us know in the comment section below. Remember, the process of canning is worthwhile, but it only works if you use cans that had tight lids. If air gets into the can, this leads to bacteria, mold, and sickness.
There are a lot of other variations of enchilada sauces. Although ours is simple and great for beginners who like a kick to their food, you can try and make your own sauce with red peppers! If you know anyone else that is interested in learning a green enchilada sauce recipe for canning, send them our recipe!
FAQs
Yes! You can use salsa verde for green enchilada sauce since both of these sauces use hot peppers and tomatillo tomatoes. You should always try and make your food taste better by adding your favorite flavors. For me, canned enchilada sauce tastes better with more cilantro than jalapenos. You can store canned enchilada sauce in a pantry, as long as the lid is tightly screwed and no oxygen is getting in. If you prefer cold enchilada sauce, then it is better to use the refrigerator. The ingredients for enchilada sauce and chile verde are the same, but enchilada sauce is cooked, while chile verde sauce is raw and eaten with chips or fresh tortillas.Can I sub salsa verde for green enchilada sauce?
How can I make my canned enchilada sauce taste better?
How do you store canned enchilada sauce?
Is green enchilada sauce the same as Chile Verde?
Green Enchilada Sauce Recipe For Canning
Equipment
- sauté pan
- Blender
- Cutting Board
- Cutting Knife
- large bowl to fit tomatillos
Ingredients
- 6 Tomatillos cut in quarters or halves
- 1/2 yellow Onion chopped
- 3 cloves Garlic diced
- 1 Jalapeno chopped
- 1 hot Chile Pepper chopped
- 2 tablespoons of olive oil
- 1 cup of lime juice
- 1/2 cup of water
- 1/2 teaspoon of cumin
- 1/2 teaspoon of garlic powder
- 1 Bunch of Cilantro Leaves Finely Chopped
Instructions
- The first step in this green enchilada sauce recipe for canning is to prepare the vegetables. Wash the tomatillos and cut them into quarters or halves. In a large bowl, add 2 cups of lime and lemon juice. Soak the tomatillos for at least fifteen minutes, while you dice the rest of the vegetables.
- During the second step, you will use a saute pan to lightly sear and saute the vegetables. Only place the heat level to a medium-low. Add the tablespoons or olive oil and move the vegetables around.
- Gather the rest of the ingredients and pour them slowly into the blender, including the freshly sauteed vegetables. Blend or process the ingredients until the sauce is a thick puree. It should not be too liquid or thick, though. In the tips and tricks section, we will discuss how to fix the texture or runny or thick sauces.
- In the fourth step for this green enchilada sauce recipe for canning, you will immediately pour the sauce into the glass jaw and screw it on with a tight lid. Some people use tools and other equipment to properly tighten the lid and get rid of the extra air.
- Technically, this last step is optional, but I thought it would be worth mentioning. To properly preserve the sauce for longer than a few weeks, you should add line and lemon juice to the bottom and the very top of the jar. This acidic mixture kills bacteria.
Notes
- With how easy and quick this five step green enchilada sauce recipe for canning is, I do not have a lot of tips or ticks for you. A common problem with making sauce, though, is the texture. If you have noticed that your sauce is watery and almost completely liquid, don't worry!
- I like to add at least one more tomatillo tomato and another jalapeno pepper to the blender. These peppers will thicken the mixture. However, if the mixture is too thick, you should either add water or lime juice, depending on the acidity levels of the sauce. If you taste it and the sauce is too sour, add water, but if it is not sour enough, add limes.