Green Enchilada Sauce for Pressure Canning

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

Recipe by Jeni Gough
3.7 from 66 votes
Prep time

2

hours 

30

minutes
Cooking time

25

minutes
Processing time

75

minutes

Yields 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.

One Comment

  1. 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.