Tomatillo Enchilada Sauce – Home Canned Salsa Verde
Preserve your own tomatillo enchilada sauce. This easy to create home canned salsa verde will have you reaching for a jar all winter long.
Note this tomatillo or green tomato enchilada sauce is a canning recipe however you can create this sauce in small batches or refrigerate for later use.
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What Recipes Include Tomatillo Enchilada Sauce?
- Enchiladas
- White Chicken Chili
- Easy and Flavorful Pulled Pork Chili Verde
An excuse for Mexican cuisine is always a good excuse, especially when everything is sitting on the pantry shelf. This year when evaluating my pantry and making my list for preserving, enchilada sauce was a must. I have whole chickens in the freezer, rice and beans in bulk and I can make tortilla shells but the one thing we buy for enchiladas is the sauce. I was determined to change that and this home canned tomatillo enchilada sauce from the Ball Canning Book was exactly what I was looking for.
Sourcing tomatillos was slightly difficult as my local grocery only stocks a small basketful and I do not grow them. However, an hour away the farmers co-op had plenty for me to create a years supply. Note: If you grow your own tomatoes you can sub them for the tomatillos. Waste Not Want Not
How Many Is A Year’s Supply Of Tomatillos?
If you’ve ever preserved tomatoes you would think I would need a bushel of tomatillos to accomplish a year’s worth of tomatillo enchilada sauce. But no, to my surprise only seven pounds were needed.
A year’s worth of canned salsa verde may varry family to family so take that into account but know tomatillos yield quite well. I was able to can twenty 8oz jars with those seven pounds. That is twenty meals! It may be a combination of enchiladas and white chicken chili but its twenty meals or three weeks of dinners I do not need to buy ingredients for. That warms my soul.
Equipment To Create Tomatillo Enchilada Sauce
There are all kinds of fancy gadgets made for the kitchen but I like to keep it simple using what every kitchen should have on hand.
- Blender
- Immersion Blender
- Spatula
- Large Saucepan
- Cutting Board
- Knife
- Water Bath Canner, Canning Jars and Lids
How To Make Homemade Tomatillo Enchilada Sauce
What could be easier than Mexican food? Making the sauce! Chop, blend, heat and eat, it’s that easy. This Ball Book recipe I made five times to use up all my tomatillos and after the second batch I had it memorized. I adapted the tomatillo salsa recipe for my enchilada sauce by using my immersion blender and rearranging a few steps.
Core your tomatillos (you can also use green tomatoes), chop the onions and peppers. One serrano and two anaheim peppers per batch yield a nice heat that balances well with the sweetness of the tomatillos. Place all the ingredients into your blender. Let it do the work for you!
Once blended, pour your salsa verde into a large pot and bring to a boil and then simmer for 10 minutes. This step brings your tomatillo enchilada sauce up to temperature for the canner and also allows the flavors to meld.
Purée your salsa with the immersion blender until smooth and ladle into hot jars leaving 1/2 inch headspace. Place your jars in the canner and waterbacth process for 15 minutes.
This enchilada sauce is a beautiful and useful addition to any pantry shelf.
Learn how to Braise A Roast Perfectly for your next enchilada night!
Thinking of using this sauce as a base for White Chicken Chili? Check out Homemade Bone Broth to create a beautiful nutritious stock for your soup.
Tomatillo Enchilada Sauce – Home Canned Salsa Verde
Ingredients
- 5 1/2 Cups Chopped Cored Husked Tomatillos
- 1 Cup Chopped Onion
- 1 Serrano Pepper – Seeded and Chopped
- 2 Anaheim Peppers – Seeded and Chopped
- 1/2 Cup White Vinegar
- 4 Tbsp Lime Juice
- 2 Tbsp Cilantro
- 2 Tsp Cumin
- 1/2 Tsp Salt
- 1/2 Tsp Hot Pepper Flakes
Instructions
- Prepare waterbath canner, jars and lids.
- Chop veggies and add all ingredients to blender. Blend thouroughly.
- Add mixture to saucepan over med-high heat and bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes.
- Purée salsa mixture with immersion blender to create a smooth consistency.
- Ladle hot sauce into hot half pint jars leaving 1/2 inch headspace. Remove air bubbles, if necessary add more sauce to adjust headspace. Wipe rim and place lid and ring on jar.
- Place jars in hot canner, ensure jars are covered with water. Bring to a rolling boil and process both 8oz and pints 15 minutes. Remove, store and cool.
Yum, this enchilada sauce looks amazing!! 🙂