My Green Enchilada Sauce is made with fresh tomatillos, onions, and a vibrant mix of peppers and cilantro! This sauce is a game-changer for your Verde Enchiladas or any Mexican dinner. Perfect for canning if you want fresh and flavorful Tomatillo Enchilada Sauce all year long!
This recipe is designed to elevate your Mexican cuisine with the flavors of my homemade Green Enchilada Sauce, a beloved staple in my kitchen that’s poised to become a favorite in yours as well. With a focus on fresh, homegrown produce, I’ve spent summers refining this sauce to perfection. This canning-adapted recipe not only saves valuable freezer space but also ensures that you can enjoy this extraordinary sauce whenever you desire. Its texture remains impeccable, its flavor consistently vibrant, and the satisfaction it brings is simply immeasurable.
Why you’ll love this Enchilada Verde Sauce
This Canned Green Enchilada Sauce is a true game-changer for anyone passionate about authentic and vibrant flavors.
Firstly, it’s made with fresh, high-quality ingredients, ensuring a depth of flavor that simply can’t be found in store-bought varieties. The combination of tomatillos, onions, and a blend of peppers and cilantro creates a perfectly balanced, zesty, and slightly tangy taste that complements a wide range of dishes.
Moreover, the versatility of this sauce is unmatched. Whether you’re drizzling it over traditional enchiladas, using it as a marinade, or adding it to stews and soups, it brings a unique and delicious twist to your meals.
Another reason to love this sauce is its suitability for canning. This means you can prepare a larger batch and have it readily available in your pantry, saving you time and effort on busy days.
Ingredients for Tomatillo Enchilada Sauce
- Tomatillos: The main ingredient, tomatillos provide a tangy, slightly sweet base, essential for the sauce’s distinctive flavor.
- Onion: Chopped onion adds depth and a savory note, enhancing the overall richness of the sauce.
- Garlic: Adds a classic, savory flavor, essential in bringing out the depth in the sauce.
- Jalapeno: Chopped jalapeno brings a mild to moderate heat, offering a subtle spicy kick.
- Anaheim Pepper: This pepper adds a mild, fruity flavor, complementing the jalapeno’s heat.
- Cilantro: Chopped cilantro lends a fresh touch, balancing the sauce’s savory elements.
- Cumin: Ground cumin provides a warm, earthy spice.
- Salt: Salt is crucial for seasoning, accentuating the natural flavors of the other ingredients.
- Water: Used to adjust the sauce’s consistency, ensuring it’s not too thick.
- Olive Oil: Olive oil is used for sautéing, before blending the recipe.
- Lime Juice: Lime juice finishes the sauce with a bright, acidic note, rounding out the flavor profile and is also used in the canning process.
How to make this Green Enchilada Sauce Recipe
1. Chop the tomatillos into quarters, dice the onion and peppers and mince the garlic.
2. In a sauté pan add chopped tomatillos, onion, garlic, and peppers.
3. Drizzle with olive oil and sauté for a few minutes on med-hi.
4. Add water, cilantro, cumin, and salt. Cover and reduce heat to low. Let simmer for about 10 minutes.
5. When the tomatillos are soft add everything to a food processor or blender and blend until smooth. A friend of mine also uses an immersion blender!
6. Add ¼ cup lime juice and softly mix it into the sauce.
Now it’s ready to be used! Pour the sauce into pint jars and it will stay good for 1 week in the fridge. You can also freeze it in ziplock bags for up to 3 months.
If you are wanting to bottle it, keep reading for instructions!
Canned Green Enchilada Sauce tips
- Freshness of Ingredients: Use the freshest tomatillos and herbs you can find. Fresh ingredients will greatly enhance the flavor of your sauce.
- Roast Your Vegetables: For a deeper, more complex flavor, consider roasting the tomatillos, onions, garlic, and peppers before blending them. This step adds a smoky richness to the sauce.
- Finely Chop Cilantro: Make sure the cilantro is finely chopped so that it distributes evenly throughout the sauce, giving a consistent flavor in every bite.
- Properly Season: Don’t forget to season your sauce adequately with salt and cumin. These spices are key in bringing out the flavors of the other ingredients.
- Smooth or Chunky: Decide on the texture you prefer. For a smoother sauce, blend all the ingredients thoroughly. For a chunkier texture, blend less or hand-chop some of the ingredients.
- Use Quality Lime Juice: If possible, use fresh lime juice as it offers a brighter, more natural flavor than bottled juice.
- Cool Before Canning: Allow the sauce to cool slightly before filling the jars. This can help reduce the risk of jar breakage due to thermal shock.
- Consistency Check: If the sauce is too thick, you can thin it with a bit of water or broth. If it’s too thin, let it simmer a bit longer to reduce and thicken.
How to bottle Homemade Green Enchilada Sauce
If you’re wanting to take this recipe and bottle it (aka ‘can’ or water bath) for long term saving, you totally can! You just need to add some additional Lime Juice and use a water bath canner.
Divide the recipe into clean and hot half-pint or pint jars. You want to add 1 additional tablespoon of Lime juice per ½ pint (so 1 tablespoon for each ½ pint jar or 2 tablespoons of lime juice for each pint jar). You’ll want to leave ½″ headroom to the jar in total after the lime juice has been added. This extra lime juice adds the extra acidity necessary for long term storage, so do not forget it!
Wipe the rims of the jar with a clean cloth, attach the heated jar lid (I leave my soaking in a saucepan with hot water on simmer until ready to use), and jar ring.
Process in a water bath canner for 40 minutes. When done, remove jars and place them on a towel on the countertop and allow the jars to cool. During the cooling process, you should hear the tops “pop.” Confirm that the jars have sealed corrected and then they can be stored in the pantry or a cabinet!
*If you’re not familiar with canning, please follow USDA canning guidelines.
- Sterilize Your Jars and Lids: Before starting, make sure all your jars and lids are sterilized to eliminate any bacteria that might spoil your sauce.
- Use the Correct Acidity: Pay close attention to the amount of lime juice suggested in the recipe. Proper acidity is crucial for preventing bacterial growth.
- Maintain Consistent Heat: When cooking the sauce, keep the heat consistent to ensure even cooking and flavor development.
- Leave Adequate Headspace: When filling your jars, leave about a half-inch of headspace at the top. This allows for expansion during the canning process and creates a vacuum seal as it cools.
- Remove Air Bubbles: After filling the jars, use a non-metallic tool to remove any air bubbles. This step is important for preventing spoilage and ensuring a good seal.
- Check for a Good Seal: After processing, make sure your jars have sealed properly. The lid should not flex up and down when the center is pressed.
- Label and Date Your Jars: Always label your jars with the contents and the date they were canned. This helps in tracking how long they’ve been stored.
- Store in a Cool, Dark Place: Keep your canned sauce in a cool, dark place to preserve its flavor and prevent spoilage.
- Monitor for Spoilage: Before using, check each jar for signs of spoilage like a broken seal, mold, or off odors.
Following these tips will help ensure that your Canned Green Enchilada Sauce is delicious, safe, and shelf-stable.
Ways to use Enchilada Verde Sauce
- Classic Enchiladas: Use the sauce as the key ingredient in traditional enchiladas. Fill tortillas with your choice of protein or vegetables, roll them up, cover with the sauce, and bake.
- Tacos or Burritos: Drizzle the sauce over tacos or burritos for an extra kick of flavor.
- Breakfast Dishes: Enhance your morning eggs, whether they’re scrambled, fried, or in a breakfast burrito, with a spoonful of this zesty sauce.
- Mexican Rice: Stir the sauce into cooked rice for a simple yet flavorful side dish.
- Marinade: Use it as a marinade for chicken, pork, or beef before grilling or roasting.
- Nachos: Drizzle over nachos along with cheese, beans, and other toppings for a quick and tasty snack.
- Dipping Sauce: It can be a great dip for empanadas, taquitos, or even just simple chips.
- Quesadillas: Spread the sauce inside a quesadilla for a moist and flavorful filling.
- Baked Casseroles: Use the sauce in layered casseroles, like a Mexican lasagna, for a moist and flavorful addition.
- Mac and Cheese: Add a twist to your classic mac and cheese by mixing in some of the sauce for a spicy, tangy flavor.
- Huevos Rancheros: Top huevos rancheros with the sauce for an authentic Mexican breakfast experience.
- Salad Dressing: Thin the sauce with a bit of olive oil and vinegar to make a zesty salad dressing.
How to store Homemade Green Enchilada Sauce
How long does Enchilada Sauce last in the fridge?
After you’ve made it fresh, it can last in your refrigerator for one week. If you want to put it in an airtight plastic container or ziplock bag, you can freeze it for up to three months.
How long will canned Enchilada Verde Sauce last?
If you’re wanting it to last long term, I suggest following my instructions by bottling it using the hot bath method. Once bottled, it can last up to a year.
TOMATILLO ENCHILADA SAUCE
I am so excited about all of the sauce I can bottle this year! I love to give a sampling of my garden to my family each year for Christmas and I am excited to add this into their stash this upcoming year!
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CANNING GREEN ENCHILADA SAUCE
Green Tomatillo Enchilada Sauce
Enchilada Sauce Ingredients:
- 6 cups Tomatillos cut in quarters or halves
- ½ cup Onion chopped
- 3 cloves Garlic diced
- 1 Jalapeno chopped
- 1 Anaheim Pepper chopped
- 3 tbsp Cilantro chopped
- ½ tsp Cumin
- 1 ½ tsp Salt
- ¾ cup Water
- Olive Oil
- ¼ cup Lime Juice
Additional Ingredients Needed for Bottling:
- 6 tbsp Lime
Cooking instructions for Enchilada Sauce:
- Wash tomatillos and then cut them into quarters or half.
- In a sauté pan add chopped tomatillos, onion, garlic, and peppers. Drizzle with olive oil and sauté for a few minutes on med-hi.
- Add water, cilantro, cumin, and salt. Cover and reduce heat to low. Let simmer for about 10 minutes.
- When the tomatillos are soft, add everything to a food processor or blender and blend until smooth.
- Add ¼ cup Lime Juice and gently mix it into the sauce.
Additional instructions for bottling the Enchilada Sauce:
- Divide the recipe into clean and hot half-pint or pint jars. You want to add 1 additional tablespoon of Lime juice per half-pint (so 1 tablespoon of lime juice for each half-pint jar or 2 tablespoons of lime juice for each pint jar). Leave ½" headroom to the jar in total after the lime juice has been added. This extra lime juice adds the extra acidity necessary for long term storage, so do not forget it!
- Wipe the rims of the jar with a clean cloth, attach the heated jar lid (I leave mine soaking in a saucepan of hot water simmering until ready to use), and jar ring.
- Process in a water bath canner for 40 minutes.
- When done, remove jars and place them on a towel on the countertop and allow the jars to cool. During the cooling process, you should hear the tops "pop." Confirm that the jars have sealed correctly and then they can be stored in the pantry or a cabinet for up to a year!