This cilantro lime tomatillo enchilada sauce recipe for canning is a delicious easy sauce to make from ripe tomatillos.
A tomatillo is also known as a Mexican Husk Tomato, due to the paper-like husk that surrounds it. This fruit/vegetable originated in Mexico, and is a key ingredient in Mexican and Central American green sauces.
I love to garden and each summer I plant a couple of tomatillo plants, just so I can make salsa verde and other tomatillo recipes. I tried this cilantro lime tomatillo enchilada sauce recipe for the first time this year and loved it. Green enchilada sauce in a lot of recipes is my favorite, so was excited to make my own!
Canning your own enchilada sauce is much more healthy and affordable than from the grocery store than store canned enchilada sauce, and by canning several pints at a time, you can stock your food pantry and have this yummy green sauce anytime.
Ingredients for Cilantro Lime Tomatillo Enchilada Sauce Recipe
- 6 cups Tomatillos: Roasted and chopped in food processor
- 1/2 Onion: Chopped in food processor
- 2 Hot Peppers: Chopped in food processor, I used a Jalapeno and an Anaheim
- 2 tsp Minced Garlic
- 1/4 cup Cilantro: Chopped in food processor
- 1 tsp Cumin
- 1 tsp canning salt
- 1 cup Water
- 1/4 cup Lime Juice
- 1 Tablespoon Extra Lime Juice per Jar
Steps for Preparing the Cilantro Lime Tomatillo Enchilada Sauce Recipe
First step is to remove the husks and stems from the tomatillos and wash them.
Then quarter the tomatillos and put them in a baking pan.
Set the oven to broil and broil the tomatillos. The tomatillos can also be roasted in the oven.
Add the tomatillos to a food processor and chop very fine, an immersion blender can also be used to chop the ingredients. Then add them to a large stock pot.
Roast the peppers the same way. I used a jalapeno and Anaheim pepper, but the types of spicy peppers are optional depending on your preferred spice level. Anaheim peppers are my favorite because they are milder, but using two jalapeno peppers may be preferred for spicy sauce.
Chop the onion and fresh cilantro in a food processor and add to the stock pot.
Add the remaining ingredients, heat on medium-high heat and bring to a slight boil. Let simmer for 10 minutes or more.
Steps for Canning the Lime Cilantro Tomatillo Enchilada Sauce
Ladle the hot lime cilantro tomatillo mixture into canning jars leaving 1/2 inch headspace. I used pint jars and half pint jars. This recipe made 6 half pint and 1 pint jars. For canning for long term storage and to ensure the jars have the correct acidity level add additional lime juice to each jar. The similar recipes I looked up said to add 1 tablespoon per half pint.
Wipe the rims of the jars, remove the air bubbles and place the lids and screw bands. Place jars of the cilantro lime enchilada sauce in the boiling water bath and process jars at a full rolling boil for 20 minutes. I use the Ball electric water bath canner for water bath canning and love it.
Remove the hot canning jars from the canning pot after the processing time with a jar lifter and place the hot jars on a kitchen towel on the counter. Do not disturb for 24 hours.
A Crowd Favorite
This best green enchilada sauce recipe with roasted tomatillos and peppers is an easy canning recipe and is delicious! It has simple ingredients. It is perfect o go with your favorite Mexican dishes and to use in your favorite enchilada recipe like chicken enchiladas! Who doesn’t love homemade enchiladas! And with your own homemade green enchilada sauce recipe it makes them even more delicious!
For more of my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.
See my other related canning recipes:
- Zucchini Relish
- Peach Salsa
- Peach Jalapeno Bourbon BBQ Sauce
- Roasted Tomato Sauce
- Peach Pepper Jelly
- Bread and Butter Pickles
- Spicy Garlic Dill Pickles
- Dill Pickles
- Cucumber Relish
- Green Chili Peppers
- Pickled Radishes
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Cilantro Lime Tomatillo Enchilada Sauce Recipe for Canning
This best enchilada green enchilada sauce recipe with roasted tomatillos and peppers is an easy canning recipe and is delicious! It has simple ingredients. It is perfect o go with your favorite Mexican dishes and to use in your favorite enchilada recipe!
Ingredients
- 6 cups Tomatillos: Roasted and chopped in food processor
- 1/2 Onion: Chopped in food processor
- 2 Hot Peppers: Chopped in food processor, I used a Jalapeno and an Anaheim
- 2 tsp Minced Garlic
- 1/4 cup Cilantro: Chopped in food processor
- 1 tsp Cumin
- 1 tsp canning salt
- 1 cup Water
- 1/4 cup Lime Juice
- 1 Tablespoon Extra Lime Juice per Jar
Instructions
1. First, remove the husks from the tomatillos and rinse.
2. Cut up the tomatillos and peppers place them in a baking pan and broil or roast in the oven
3. Chop up the tomatillos and peppers with a food processor and add to a large pot
4. Chop up the onion and cilantro with a food processor and add to the pot
5. Add the remaining ingredients
6. Bring to a boil and then simmer for 10 minutes or more
7. Ladle the sauce into canning jars
9. Add 1 Tablespoon of Lime Juice to each half pint jar (2 Tablespoons for Pints)
10. Wipe rims, remove air bubbles and add lids.
11. Place the jars in a water bath canner and process at a rolling boil for 20 minutes for pints, 25 minutes for quarts.
12. Remove the hot jars with a jar lifter and set them on the counter. Do not disturb for 24 hours.
