Green Enchilada Sauce For Pressure Canning Recipes

GREEN ENCHILADA SAUCE RECIPE

Green Enchilada Sauce Recipe image

Homemade Green Enchilada Sauce is a quick and simple 8-ingredient recipe that you can use on many of your Mexican-inspired recipes. You'll love the homemade taste! 1 recipe = 1 (28 oz) can of store-bought green enchilada sauce

Provided by Kori

Categories Dressing, Sauces, and Seasoning

Time 30m

Number Of Ingredients 10

Ingredients

2 tablespoons avocado oil (or olive oil)
1 cup onion, chopped
2 garlic cloves, minced
1 cup green chiles (diced or chopped; frozen or canned, do not drain)
2 cups vegetable broth (or chicken)
1 teaspoon cumin
1 teaspoon oregano
3/4 teaspoon sea salt or kosher salt
1/2 teaspoon pepper
Optional: 1 jalapeno pepper, diced (if you like it spicy)

Steps:

Heat oil in a skillet over medium-high heat. Saute onion until soft. Add garlic and cook for 1 minute.
Reduce heat to medium. Add green chiles, vegetable broth, cumin, oregano, salt, pepper, and optional jalapeno.
Simmer, uncovered, for 15 minutes until the liquid is reduced by about 25%. (3 cups in volume)
Use an immersion blender to blend ingredients to your desired consistency. If you don't have an immersion blender, transfer to a regular blender and pulse until desired consistency is reached. Transfer back to your skillet.
If the sauce is for later use, let it cool, then store it in an airtight container for storage in your refrigerator or freezer.

Nutrition Facts : Calories 38 calories, Carbohydrate 3.4 grams carbohydrates, Fat 2.9 grams fat, Fiber .8 grams fiber, Protein .3 grams protein, ServingSize 10 servings ( approx. 2.5 oz each), Sodium 246 milligrams sodium, Sugar 1.5 grams sugar

ENCHILADA SAUCE FOR CANNING

Enchilada Sauce for Canning image

This is easy to make and thicken after opening for enchiladas, or just use as a Mexican flavored tomato sauce.

Provided by Violet 2

Categories Sauces

Time 2h

Yield 6 pints, 24 serving(s)

Number Of Ingredients 11

Ingredients

12 cups halved cored peeled tomatoes (about 24 medium or 8 lb)
water
spices
bottled lemon juice
salt (optional)
6 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons oregano
2 teaspoons garlic powder
2 teaspoons ground coriander
1 1/2 teaspoons seasoning salt (optional)

Steps:

add 2-1/2 tsp of spice blend to each pint jar. if omitting seasoning salt, use only 2 tsp.
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
COMBINE tomatoes with just enough water to cover in a large saucepan. Bring to a boil and boil gently for 5 minutes.
ADD specified quantity of spice blend, 1 Tbsp lemon juice and 1/4 tsp salt, if using, to each hot jar.
PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot cooking liquid over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a boiling water canner 40 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Nutrition Facts : Calories 20.1, Fat 0.3, SaturatedFat 0.1, Sodium 16.1, Carbohydrate 4.2, Fiber 1.4, Sugar 2.4, Protein 1