CANNED GREEN TOMATILLO SAUCE
Tomatillos grow easily in my garden. Every year I have an abundance, so I have started canning them. I use the sauce for chile verde and enchiladas. This will make about 10 to 12 pint-sized jars.
Provided by Karen B
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 13h40m
Yield 160
Number Of Ingredients 10
Steps:
- Blend tomatillos, poblano peppers, jalapeno peppers, onion, chicken broth, and garlic in a food processor or an electric blender in batches.
- Pour blended mixture into a large stockpot and add cilantro, lime juice, oregano, and seasoned salt. Bring to a boil over high heat; reduce heat and let simmer for 20 minutes.
- Meanwhile, inspect 10 to 12 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until blended mixture is ready. Wash new, unused lids and rings in warm soapy water.
- Pack sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 25 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 8.8 calories, Carbohydrate 1.7 g, Cholesterol 0.1 mg, Fat 0.2 g, Fiber 0.6 g, Protein 0.3 g, Sodium 33 mg, Sugar 0.9 g
GREEN TOMATILLO SAUCE
Make and share this Green Tomatillo Sauce recipe from Food.com.
Provided by acid.
Categories Sauces
Time 30m
Yield 2 cups sauce
Number Of Ingredients 5
Steps:
- Soak the tomatillos in a bowl of cold water to loosen the husks.
- Drain and peel off the husks.
- Place the tomatillos and garlic in a saucepan with enough water to cover.
- Bring to a boil and cook until the tomatillos are soft, about 10 minutes.
- Transfer the garlic and tomatillos to a blender and puree.
- Heat the oil in a medium saucepan over medium heat.
- Add the pureed tomatillos and the onion and season to taste with salt and pepper.
- Bring to a simmer, and simmer about 10 minutes.
TOMATILLO SAUCE
Provided by Melissa d'Arabian : Food Network
Categories condiment
Time 45m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Place the tomatillos, garlic, Anaheim chile, onions and jalapeno on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.
- Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.
- The tomatillo sauce can be made 1 day ahead, covered and chilled.
GREEN CHILE-TOMATILLO SAUCE
Provided by Food Network
Categories condiment
Time 1h55m
Yield about 8 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Place the poblano halves on a baking sheet and roast until they begin to shrivel, about 20 minutes. Transfer the roasted poblanos to a food processor and puree until smooth.
- Heat the butter in a medium skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook, stirring often, until the onion is soft and golden, 4 to 5 minutes. Transfer the onion to a plate and set aside to cool.
- Bring a medium saucepan of water to a simmer. Add the tomatillos and blanch them until they turn vibrant in color and the center of the largest one is easily pierced with a fork, about 5 minutes. Drain the tomatillos in a fine-mesh sieve then run them under cold water to cool. Transfer the blanched tomatillos to the food processor bowl with the poblano puree, add the cooled onion, pears, green chiles, cilantro, and white pepper and process until smooth.
- Bring the vegetable broth to a simmer in a saucepan. Add the poblano-tomatillo puree, cream and sour cream and reduce the heat to medium-low. Gently simmer the sauce, stirring often, until light and creamy, 45 minutes to 1 hour.
- Use an immersion blender to blend until smooth (or blend the sauce in batches using a standard blender). The sauce can be refrigerated for up to 4 days or frozen for up to 4 months.
CREAMY TOMATILLO SAUCE
This is from Fine Cooking and I would give it a 5 star rating. The aromas are amazing while the tomatillos and other veggies are roasting. I used heavy cream instead of creme fraiche as I did not have any. The addition of heavy cream or crème fraîche qualifies enchiladas made with this sauce as enchiladas suizas (Swiss-style enchiladas).
Provided by CC G
Categories Very Low Carbs
Time 45m
Yield 3 1/2 cups
Number Of Ingredients 9
Steps:
- Position a rack as close to the broiler as possible and heat the broiler. Arrange the tomatillos, fresh chiles (if using), onion slices, and garlic in a small, shallow baking pan. Broil, turning to ensure even cooking, until the tomatillos are soft and slightly blackened, about 10 minutes. Transfer the broiled ingredients to a blender and add the cilantro (if you're using a canned chipotle, add it now, too). Blend until smooth.
- Heat the oil in a medium saucepan over medium-high heat. Add the tomatillo mixture and cook, stirring, for 2 to 3 minutes. Add 2 cups of the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes. Taste the sauce. It should be a little tart, but it shouldn't make your mouth pucker. If it's too tart, add more broth and simmer until the sauce thickens again. Remove from the heat and whisk in the crème fraîche or heavy cream and the salt. Let cool slightly before making the enchiladas.
- Make Ahead Tips.
- The sauce can be made ahead and refrigerated for up to 2 days or frozen for up to a month.
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4.3/5 (45)Estimated Reading Time 7 minsServings 5Total Time 1 hr 5 mins
- Combine all ingredients in a large stockpot and bring to a simmer on the stove. Simmer for 40 minutes to an hour to allow the tomatillos to break down and flavors to meld. Taste and adjust salt accordingly.
- Ladle sauce into prepared pint mason jars leaving 1/2 inch headspace, and process in a water bath canner for 15 minutes. (20 minutes for quarts)
- Remove from the canner and allow to cool at room temperature before checking seals to make sure all jars have properly sealed. Place any unsealed jars in the refrigerator for immediate use.
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