Green Enchilada Sauce Recipe?

highalttransplant(z 5 Western CO)October 10, 2011

I would love to can a green enchilada sauce, the kind used in chicken enchilada recipes, and usually made with tomatillos, and a mix of mild chili peppers, jalapenos, serranos, onion, garlic, and chicken broth. I've looked in my canning books, and done a search on this forum, but can't seem to find what I am looking for. Most of the ones I have found use tomatoes, or are more of a salsa verde, rather than a smooth sauce.

Thanks in advance for your help : )


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I had the same search and never found an approved recipe. My favorite sauce has 2 TBSP. olive oil /lb. of tomatillos and I knew the oil would be verboten in a canning sense.

Ended up water bath canning just the tomatillos. Seems easy enough to roast the ancillary ingredients and put everything through the blender as needed.

Give a shout if you find something.

    Bookmark   October 11, 2011 at 4:42AM
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Last year I canned tomatillo salsa in the link referenced by Pixie Lou in this discussion. It came out great.

Here is a link that might be useful: Tomatillo salsa

    Bookmark   October 11, 2011 at 8:55AM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Why not try the NCHFP recipe? Then puree after opening.


Here is a link that might be useful: NCHFP Green Tomatillo Salsa

    Bookmark   October 11, 2011 at 9:43AM
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highalttransplant(z 5 Western CO)

Hi Dave,

I made a batch of the NCHFP Green Tomatillo Salsa last year, and it was pretty tart. I actually had to add sugar to it. I have a pressure canner, so I'm hoping to find a recipe without a bunch of vinegar or lemon/lime juice.

Maybe I'll do as Alphonse suggested and just can the tomatillos by themselves and make the sauce as needed ...

    Bookmark   October 11, 2011 at 10:45AM
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And here I'd be real happy just to find tomatillos!

They don't grow well this far north, and there seems to be no market for having them shipped in. I don't think I've ever seen a raw one in person.

I love green enchilada sauce - it's one of a handful of canned goods I buy.

    Bookmark   October 11, 2011 at 11:45AM
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last year I used a recipe I found on 2007/10/03 which is an adaptation of the one found in the Ball book. It does have white vinegar and so is tart, but no so much that it's not good just by itself with chips. I did chop the veggies in a food processor so it's a smoother sauce.

Here is a link that might be useful: tomatillo salsa

    Bookmark   October 11, 2011 at 3:41PM
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What I like about the recipe I referenced in the thread that michelelc referenced is that the lime juice is only used for taste. The NCHFP recipe is so heavy on onions and peppers (6 cups on onions and peppers for only 5 cups of tomattillos) that ridiculous amounts of lime juice are required, making the salsa really tart and (imo) inedible.

    Bookmark   October 12, 2011 at 10:18AM
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Perhaps you might like Eugenia Bone's recipe for tomatillo sauce from Well Preserved? (Search inside the book on Google Books or Amazon)
When I make enchiladas, I make a fresh tomatillo sauce and then add cream to it. If you don't mind the cream, that certainly cuts the sour factor!
By the same token, you can add broth when you open the jar.

    Bookmark   October 13, 2011 at 3:51PM
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