Green Tomato Enchilada Sauce
Found on Pinterest
Makes 7 pints
2.5 lbs green tomatoes, diced
1 large onion, diced
6 cloves garlic, chopped
2 teaspoons ground cumin
3 green peppers (bell, anaheim, poblano or any combo), broiled until blackened then peeled, seeded and roughly chopped (optional)
3 1/2-4 cups water or vegetable or chicken broth
1-2 tsp Canning Salt
1 tbsp lime juice to each pint jar
In a large pot or skillet, sauté the onions in some olive oil until translucent and soft. Add the cumin and garlic and cook, stirring occasionally for a few more minutes. Add the tomatoes, roasted peppers and water or broth and salt to taste.
Bring to a simmer and cook for about 20-30 minutes until the tomatoes are mostly broken down.
Once the sauce has cooked, blend or process the tomatoes in the food processor until smooth. Taste and adjust seasoning.
Return the sauce to a boil.
Add 1 Tbsp of lime juice to each jar.
Fill each jar with the sauce, leaving ½ inch of headspace. Wipe the edge of the jars to make sure they are clean and place the lids on the jars. Lightly tighten the rings (just as tight as you can with two fingers).
Process the jars in a water bath for 35 minutes.