Green enchilada sauce

Updated at: Wed, 20 Mar 2024 01:00:52 GMT

Step 1

Blend tomatillos, poblano peppers, jalapeno peppers, onion, chicken broth, and garlic in a food processor or an electric blender in batches. 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. 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. 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. 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.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. You can alternatively can this sauce using a pressure canner. Process for 25 minutes at 11 pounds. Adjust for altitude.

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