This Cilantro Lime Enchilada Sauce is full of flavor and will help result in some tasty homemade Enchiladas!
This Green Enchilada Sauce is hands down my favorite! I love to garden and each summer I plant a couple tomatillo plants, just so I can make a few batches of this recipe to bottle and have to use all year long!
Before I developed this recipe, I used to just freeze my tomatillos and make it fresh when I needed it. But, I hated using all that freezer room! So, years ago, I had a friend come over and we changed the recipe, so that I could bottle it! I have made it a few years now and it says good all-year-long and the flavor and texture holds up perfect!
HOW TO MAKE GREEN ENCHILADA SAUCE:
- In a sauté pan add chopped tomatillos, onion, garlic, and peppers.
- Drizzle with olive oil and sauté for a few minutes on med-hi.
- Add water, cilantro, cumin, and salt.
- Cover and reduce heat to low. Let simmer for about 10 minutes.
- When the tomatillos are soft add everything to a food processor or blender and blend until smooth.
If you love this recipe, then make sure and check out these others:
CANNING GREEN ENCHILADA SAUCE
GREEN ENCHILADA SAUCE RECIPE
This Cilantro Lime Enchilada Sauce is full of flavor and will help result in some tasty homemade Enchiladas!
Enchilada Sauce Ingredients:
- 6 cups Tomatillos (cut in half)
- 1/2 cup Onion (chopped)
- 3 cloves Garlic (diced)
- 1 Jalapeno (chopped)
- 1 Anaheim Pepper (chopped)
- 3 tbsp Cilantro (chopped)
- 1/2 tsp Cumin
- 1 1/2 tsp Salt
- 3/4 cup Water
- Olive Oil
Additional Ingredients Needed for Bottling:
- 1/4 cup Lime Juice
- 1 Lime
Cooking instructions for Enchilada Sauce:
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Wash and cut your tomatillos in half.
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In a sauté pan add chopped tomatillos, onion, garlic, and peppers. Drizzle with olive oil and sauté for a few minutes on med-hi.
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Add water, cilantro, cumin, and salt.
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Cover and reduce heat to low. Let simmer for about 10 minutes.
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When the tomatillos are soft add everything to a food processor or blender and blend until smooth.
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Additional instructions for bottling the Enchilada Sauce:
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Add 1/4 cup lime juice, stir completely. Pour into hot jars. This recipe make 3 pints. Then squeeze 1/4 of the lime into each jar.
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Process pints 40 minutes in a hot bath canner.
HOW LONG DOES HOMEMADE ENCHILADA SAUCE LAST?
After you’ve made it fresh, it can last in your refrigerator for one week. If you want to put it in a airtight plastic container or ziplock bag, you can freeze it for up to three months.
If you’re wanting it to last long term, I suggest following my instructions by bottling it using the hot bath method. Once bottled, it can last up to a year.
TOMATILLO ENCHILADA SAUCE
I am so excited about all of the sauce I can bottle this year! I love to give a sampling of my garden to my family each year for Christmas and I am excited to add this into their stash this upcoming year!
Don’t forget to pin the image below for later!
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