Canned Green Tomatillo Sauce

Canned Green Tomatillo Sauce

Tomatillos grow easily in my garden. Every year I have an abundance, so I have started canning them. I use the sauce for chile verde and enchiladas. This will make about 10 to 12 pint-sized jars.

Prep Time:
45 mins
Cook Time:
55 mins
Additional Time:
12 hrs
Total Time:
13 hrs 40 mins
Yield:
10 pint-sized jars
Servings:
160

Ingredients

  • 5 pounds fresh tomatillos, husks removed
  • 2 pounds poblano peppers
  • 6 jalapeno pepper, seeded and minced
  • 4 cups onion, chopped
  • 2 cups chicken broth
  • 8 cloves garlic, minced
  • 1 bunch chopped fresh cilantro
  • ¼ cup lime juice
  • 2 tablespoons dried oregano
  • 1 tablespoon seasoned salt

Directions

Step 1
Blend tomatillos, poblano peppers, jalapeno peppers, onion, chicken broth, and garlic in a food processor or an electric blender in batches.

Step 2
Pour blended mixture into a large stockpot and add cilantro, lime juice, oregano, and seasoned salt. Bring to a boil over high heat; reduce heat and let simmer for 20 minutes.

Step 3
Meanwhile, inspect 10 to 12 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until blended mixture is ready. Wash new, unused lids and rings in warm soapy water.

Step 4
Pack sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Step 5
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 25 minutes.

Step 6
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Cook’s Notes:

To use as an enchilada sauce you might want to thicken it first. Another good dish is cooking chicken with a jar of this sauce and cream cheese in a slow cooker.

Nutrition Facts (per serving)

9
Calories
0g
Fat
2g
Carbs
0g
Protein
Nutrition Facts
Servings Per Recipe 160
Calories 9
% Daily Value *
Total Fat0g 0%
Cholesterol0mg 0%
Sodium33mg 1%
Total Carbohydrate2g 1%
Dietary Fiber1g 2%
Total Sugars1g
Protein0g
Vitamin C7mg 36%
Calcium5mg 0%
Iron0mg 1%
Potassium64mg 1%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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