The process of canning tomatillo enchilada sauce does not have to be tedious and long. I love this recipe so much because it renders one of my favorite sauces that I use constantly, and all with only a little effort.
Canning Tomatillo Enchilada Sauce Just Got Easier!
To make this sauce, you will need tomatillos, onions, garlic, jalapeño peppers, cilantro, cumin, salt, water, olive oil, and lime juice. Exchange the tomatillos for regular tomatoes if you needed, but keep in mind that the flavor will change too. You can also switch the rest of the ingredients for others like red onion, chili peppers, garlic powder, chili powder, vegetable oil, and lemon juice.
You will want to cook the vegetables ahead of time, especially the tomatillos, as it will take about 10 minutes for them to soften enough.
Once soft, you can use your immersion blender or food processor to make a smooth sauce. Even a regular blender works too; just keep an eye out so your mix does not turn too watery.
After you add the lime juice, you can serve your sauce fresh! Enjoy with some tortilla chips, or with homemade enchiladas.
However, if you are here for canning, you will have to ladle the sauce into your jars and add extra lime juice. Remember to follow the guidelines, but process your sauce for at least 40 minutes to one hour in a water bath canner. For help with water bath canning, check out these articles.
Let your enchilada sauce cool down completely and store it in a dry, dark place. You can also keep it refrigerated, especially after you open it. Once you open your canned enchilada sauce, consume it quickly!
Now you will have an enchilada sauce ready to go for your next cooking adventure! Use this for breakfast huevos rancheros, as a sauce in your enchiladas, or as a dip for your next party.
Canned Tomatillo Enchilada Sauce
6 cups (768 g) tomatillos, husked, quartered
1/2 cup (64 g) brown onion, chopped
3 garlic cloves, minced
2 medium jalapeno peppers, chopped finely
3 tbsp cilantro, chopped
1/2 tsp cumin
1 1/2 tsp salt
1 1/2 cups (360 ml) water
1 tbsp olive oil
1/4 cup (60 ml) lime juice
2 additional fresh limes
- Place tomatillos, garlic and jalapenos in a large stockpot.
- Drizzle with a bit of olive oil.
- Cook vegetables for 4 to 5 minutes over medium-high heat.
- Add the water, cilantro, cumin, and salt. Cover the pot.
- Simmer for 10 minutes on low heat, until tomatillos have softened.
- Once soft, process them in a blender or food processor until you have a smooth sauce.
- Once you have a smooth sauce, stir in 1/4 cup (60 ml) of lime juice.
- Pour enchilada sauce into hot jars.
- Squeeze the juice from the additional limes into jars. Ensure half-inch of headspace.
- Remove air bubbles.
- Wipe jar rim with a clean damp cloth.
- Apply lid and ring. Adjust to fingertip-tightness.
- Process in water-bath canner for 20 minutes (adjust for altitude).
- Turn heat off then let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hrs. Do not place jars on a cold surface, or where there’s a cool draft, as jars may crack.
- Test the seal on lids after 24 hours. Press down the center of the lid; it shouldn’t wiggle and must feel nice and solid.
- All unsealed jars must be refrigerated and consumed first.