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Canning Tomatillo Sauce

Canning Tomatillo Sauce: Elevate Your Home Cooking Game

Learn how to can tomatillo sauce, preserving vibrant flavors and eliminating preservatives for year-round enjoyment.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 24 minutes
Total Time 54 minutes
Servings: 4 quarts
Course: Sauces
Cuisine: Mexican
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 4 quarts Tomatillos husked and finely chopped
  • 1 cup Onion finely chopped, yellow onion preferred
  • 8 cloves Garlic finely crushed
  • 0.5 cup Lime Juice bottled
  • 4 tbsp Cilantro minced, can replace with parsley
  • 4 tsp Ground Cumin or coriander for different flavor
  • 4 tsp Red Chile Flakes adjust to customize heat
  • 4 tsp Salt adjust according to taste

Equipment

  • Canning jars and lids
  • large skillet
  • Blender
  • Boiling water bath

Method
 

Step-by-Step Instructions
  1. Sterilize your canning jars and lids by submerging them in simmering water for 10 minutes.
  2. In a large skillet, heat stovetop to medium-high, then add the tomatillos, onion, garlic, cilantro, lime juice, cumin, red chile flakes, and salt. Stir frequently while simmering for about 15-20 minutes.
  3. Blend the mixture until it reaches a smooth consistency.
  4. Pour the blended sauce into sterilized jars, leaving 1/2 inch of headspace. Wipe the rims and seal the jars.
  5. Process the jars in a boiling water bath for 15 minutes for pint-sized jars or 20 minutes for quart-sized jars.
  6. Remove the jars, cool on a flat surface, and check seals after 24 hours.

Nutrition

Serving: 1quartCalories: 90kcalCarbohydrates: 20gProtein: 2gSodium: 930mgPotassium: 450mgFiber: 5gSugar: 3gVitamin C: 20mgCalcium: 2mgIron: 6mg

Notes

Ensure all equipment is properly sterilized before canning. Stir frequently to prevent burning and avoid splatters when blending hot ingredients.

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