# Green Enchilada Sauce

A homemade green enchilada sauce made with roasted tomatillos, peppers, garlic, and onion, perfect for canning.

- Total time: 270 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- tomatillos
- peppers
- garlic
- onion
- jalapeños
- seasonings
- chicken broth
- vinegar
- green tomatoes

## Instructions

1. Add peppers, garlic, and onion to a tray.
2. Roast them in the oven for about 30 minutes at 450°F until charred.
3. Simmer the mixture for about 4 hours, using a slow cook function if available.
4. Use an immersion blender to blend the sauce.
5. Add seasonings (hindsight suggests adding them before simmering).
6. Pour the hot sauce into hot pint-sized Mason jars, leaving an inch of headspace.
7. Pressure can pints for 20 minutes, or quarts for 30 minutes.
8. Alternatively, water bath for 1 hour.
9. Wipe down jar rims with vinegar before adding flats and rings fingertip tight.

## Equipment

- tray
- oven
- slow cooker
- Nesco pressure canner
- immersion blender
- pint-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.

## Source

- Original video: https://www.tiktok.com/t/ZP89NGN2G/
- Recipe page: https://www.cliprecipe.com/recipe/4a880e8a-3eb2-4234-b62b-f39193db065c
- Extracted: 2026-02-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt