Tomatillo enchilada sauce
Tomatillo Enchilada Sauce to can
40 cups of tomatillos, husked
2 onions, roughly chopped
7 cloves of garlic, sliced
1 ¾ c. roughly chopped jalapenos (with the seeds)
1 Tbsp. cumin seeds
3 Tbsp. 1 tsp. canning salt
1 ½ c. bottled lime juice (or lemon)
2 Tbsp dried cilantro or 1/3 c. freshWash and quarter tomatillos. Have a 12-quart stock pot ready to put on stove. Heat a small amount of olive oil in large skillet. Add enough tomatillos to comfortably fill skillet. Sauté until tomatillos begin to soften. Transfer to stock pot. Place stock pot on a burner turned on low to keep the tomatillos cooking. DO NOT add water! Just cook slowly and the tomatillos will generate plenty of liquid. Sauté the remaining tomatillos in batches, adding each batch to the stock pot. Sauté the onions, garlic, and peppers and add to pot. Stir in cumin, salt, lime juice and cilantro. Cook until tomatillos are completely broken down. Remove from heat and cool until no longer boiling, but still hot. Working carefully in small batches, puree sauce in a blender until uniformly smooth. Pour puree in a heat safe bowl until all the sauce is pureed. Return to the pot. Bring back to a gentle boil and boil until slightly thickened (15 to 20 minutes). Ladle into half-pint or pint jars. Wipe jar rims. Secure new, previously heated lids on jars. Process 35 minutes in boiling water bath.
There are no tested recipes for enchilada sauce per se, however I suggest that you can the tomatillos, then make your sauce when ready to use. The USDA Complete Home Canning Guide is available at: http://nchfp.uga.edu/publications/usda/4_USDAcanningGuide3_06.pdf. There is a recipe for Mexican Tomato Sauce on pg. 3-15; Tomato Sauce on pg 3-8; or Canning Tomatillos on pg. 3-13. Any of these could be water bath or pressure canned and used later to make an easy enchilada sauce. Hope this helps.Thanks for using eXtension.