Directions
- 1Add peppers, garlic, and onion to a tray.
- 2Roast them in the oven for about 30 minutes at 450°F until charred.
- 3Simmer the mixture for about 4 hours, using a slow cook function if available.
- 4Use an immersion blender to blend the sauce.
- 5Add seasonings (hindsight suggests adding them before simmering).
- 6Pour the hot sauce into hot pint-sized Mason jars, leaving an inch of headspace.
- 7Pressure can pints for 20 minutes, or quarts for 30 minutes.
- 8Alternatively, water bath for 1 hour.
- 9Wipe down jar rims with vinegar before adding flats and rings fingertip tight.
Ingredients
- tomatillos
- peppers
- garlic
- onion
- jalapeños
- seasonings
- chicken broth
- vinegar
- green tomatoes
Equipment
trayovenslow cookerNesco pressure cannerimmersion blenderpint-sized mason jars
Tips
- For less spice, use fewer jalapeños or deseed them.
- Wipe down jar rims with vinegar before sealing.
- Let the sauce sit for 2 weeks before trying for best flavor, though it's good the next day.
- Broiling is optional but worth the extra effort.
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