Green Enchilada Sauce Recipe For Canning
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!
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.