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 hothalf-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!
Video
Notes
HOW LONG DOES THE ENCHILADA SAUCE STAY GOOD FOR?If using fresh -- store in the fridge for up to 1 week.If freezing -- store in a ziplock bag for up to 3 months.If bottling -- follow my bottling instructions and store on your pantry shelf for up to 1 year.