This sauce is as spicy or not so spicy, as you like it! Whether you can it, freeze it or just make up a smaller bath for a meal, this sauce is fantastic and full of flavor! Enjoy it over enchiladas, over eggs or add in some cream for a delicious pasta sauce with some smoky southwest flare!
Green Enchilada Sauce for Pressure Canning
Prep time
2
hours30
minutesCooking time
25
minutesProcessing time
75
minutesYields 7 quarts
Ingredients
3 qts Roasted green chilis, peeled, seeded and chopped (about 12 lbs)
2 tbsp Extra virgin olive oil
1 Extra large white onion, chopped
14 Cloves garlic, minced
4 1/2 qts Chicken broth or water
1 tbsp Onion powder
1 tbsp Garlic powder
1 tbsp Ground cumin
2 tbsp Mexican oregano
1 tbsp Kosher salt or salt to taste
Directions
- Wash jars, lids and rings in hot, soapy water. Prepare pressure canner and fill with water per canner instructions.
- Sauté onions in 2 tbsp olive oil for 5 minutes on medium heat. Add garlic and spices, cook for another 3 minutes. Add in chilis and 2 qts of liquid. Cover and cook on medium heat 10 minutes.
- Blend hot chilis and the leftover 2 1/2 qts of liquid in batches. Do not overfill and use caution with hot contents.
- Pour purée back into pan. Bring to a boil on medium – high heat, cover, turn heat to low and simmer 10 minutes.
- Fill jars leaving 1 inch headspace, wipe rims, ad lids and rings to fingertip tight. Place jars into simmering canner.
- Process quarts 75 minutes and pints 65 minutes.
The last 3 days I have been endlessly looking for a green enchilada sauce recipe to pressure can. I did not want tomatillos in the sauce I found a few but just felt they were not as detailed. Even the books I looked at were not giving me what I want. So I am thankful I stumbled into the video. I wish I knew how many pounds you actually used after they were peeled. I will be making this tomorrow and have no clue how many use. Thanks for putting this recipe out there.