Canned Green Enchilada Sauce
The best canned enchilada sauce you'll ever taste!
Equipment
- 6 pint glass preserving jars with lids and rings.
Ingredients
- 7 cups Chunky-Chopped Tomatillos or Green Tomatoes About 12
- 5 to 10 Jalapeno Peppers Stems cut off, and seeds and stems removed to make a mild sauce.
- 2 cups Chunky-Chopped Onion About 2 large
- 2 cloves Garlic
- 1/2 cup Bottled Lime Juice
- 1/2 cup Loosely Packed Finely Chopped Cilantro
- 2 tsp Ground Cumin
- 1 tsp Dried Oregano
- 1 tsp Salt
- 1 tsp Freshly Ground Black Pepper
Instructions
- PREPARE boiling water canner. Heat jars by filling them with boiling water and let them sit until ready to use. Place lids in simmering water until ready for use. Do not boil. Set bands aside.
- COMBINE tomatoes, peppers, onion, garlic and lime juice in Blender then pour in a large saucepan. Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce heat and simmer 5 minutes.
- LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- PROCESS filled jars in a boiling water canner for 20 minutes. Remove jars and let cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
