Fresh roasted green chilis mixed with the perfect blend of seasonings! This green chili gravy recipe a keeper! So versatile, it can be used over burritos, meat, mashed potatoes, rice, omelets, eggs, enchiladas, chili rellenos, tamales, used as a soup base, poach eggs in it… This will make any meal even better and is a wonderful item to have on your shelf!
Ingredients and Variations
Ingredients: The chilis used here are a mixture of anaheim and pasilla. These are generally pretty mild with excellent flavor. White or brown onions can be used, garlic, water, Knorr powdered chicken bouillon, Mexican oregano, garlic powder, onion powder, kosher salt and ground cumin.
Variations: Any green chili can be used hot or mild, the choice is yours. Hatch peppers are a wonder pepper to use. Read your supermarket labels for the heat of the pepper when purchasing them. You can add additional seasonings if you like or leave any out. If using chicken broth instead of water, omit the Knorr chicken bouillon.
If you would like to thicken the gravy, this can be done two ways. First, you can purée 3 cups of the chilis before adding them to the pot or you can thicken with Therm Flo or Clear Jel (Ther Flo is the better choice for pressure canning) by turning them into a slurry with 4 cups of the broth or water used in the recipe.
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
Process quarts and pints for exact time specified in recipe. Remember, if you choose to can in half pints, those will always process for the same time as pints.
Roasted Green Chili Gravy for Pressure Canning
1
hour75
minutes for quarts60
minutes for pintsRoasted green chili gravy for everything!
Ingredients
10 cups green chilis, roasted, peeled, seeded and chopped
2 large onions, chopped
14 cloves garlic, minced
2 tbsp olive oil
18 cups water or chicken broth
4 tbsp powdered chicken bouillon *If using water
1 tbsp kosher or sea salt
2 tbsp Mexican oregano
1 tbsp ground cumin
1 1/2 tbsp garlic powder
2 tbsp onion powder
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer. Keep jars hot in hot water or dishwasher.
- In a large stock pot, cook onion and garlic in olive oil for 3 minutes on medium heat. Add in the rest of the ingredients. Bring to a boil, cover, turn down heat and simmer 10 minutes. Thicken with Therm Flo as directed if desired. Do NOT over thicken, mixture should not be as thick as “Gravy” and still pourable.
- Fill hot jars with hot gravy leaving 1-inch headspace. Wipe rims, put on lids and bands fingertip tight. put directly into simmering canner.
- Process quarts for 75 minutes and pints for 60 minutes.
