Tomatillo Enchilada Sauce - Home Canned Salsa Verde
Tomatillo Enchilada Sauce - Home Canned Salsa Verde
Preserve your homemade tomatillo enchilada sauce. Packed with flavor, this easy to create canning recipe will have you reaching for a jar all winter long.
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.
Notes
Reccomend doubling or tripling recipe when canning.
When ready to eat, mix with avocado to create a creamy sauce for enchiladas.
Use as a topping for enchiladas, tacos or as a base for white chicken chili.
Nutrition
Serving: 1cupCalories: 32kcalCarbohydrates: 7.6gProtein: 1gFat: 0.2gPolyunsaturated Fat: 0.2gSodium: 340mgFiber: 2gSugar: 3g
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