Canning Cilantro Lime Enchilada Sauce

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One of my favorite things to make are enchiladas. I also prefer to make a homemade sauce for them, rather than opting for one from the store. Earlier this year, whilst looking for a recipe for the tomatillos, I rasn into this recipe on how to can cilantro lime enchilada sauce, that I would love to share with you today.

You will need to dust off your water bath canner for this recipe. I like to use fresh ingredients straight from my home garden, but if you don’t have some of them feel free to visit a local farmers market. Although we are looking at canning the recipe today, you can also just freeze the sauce in jars instead. Recipe makes 3 pints.

Canning Homemade Cilantro Lime Enchilada Sauce
Photo credit:
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Here’s What You’ll Need:

  • fresh tomatillos
  • onions
  • garlic
  • jalapeno
  • anaheim pepper
  • cilantro
  • cumin
  • salt
  • water
  • olive oil
  • lime juice
  • lime
  • large saucepan
  • blender
  • water bath canner
  • canning jars with lids
  • canning utensils
  • kitchen towel

Prepare your canning jars and lids, before washing and cutting your tomatillos into halves. Then add them, onions, peppers and garlic into the pan and saute with olive oil on medium heat for about 5 minutes. Next add the cummin, water, salt and the cilantro, place the lid on the pan and simmer for about 10 minutes on low heat. Your tomatillos should become soft before you can pour everything into the blender.

After a smooth blend, add the lime juice to the mixture before transfering it to the pint jars. Cut your lime into quarters and squeeze one into each jar before wiping the rim with a damp cloth and screwing on the lids. Process for 40 minutes, before lifting the jars out and leaving them overnight to seal on your kitchen counter or table. Stores well in a cool dry area for up to 12 months.

You can follow step by step instructions on Over The Big Moon blog, here…

Canning Cilantro Lime Enchilada Sauce


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