Green chile sauce

Do you have a recipe for green chile sauce? I would like to can my own. My husband and I love Chile Verde and chicken enchiladas using green chile.

Jackie
Caliente, California

Here’s a recipe for you to try. You can adjust the hotness of your sauce by choosing hotter green chiles and/or adding hot jalapeños to taste. Enjoy!  You can double or triple the batch to make more at a time. It doesn’t hurt a thing.

Ingredients:
2 lbs. green chiles, roasted and skin removed
2-3 garlic cloves, peeled
1/2 tsp. cumin
1 tsp. salt
1 Tbsp. lime juice
2 Tbsp. oil
1-2 jalapenos, seeded (optional for spiciness)

Preparation:
After the chiles are roasted and peeled, cut stem end off, and make a cut down the side of the chile. Open it up, and scrape the seeds out with a spoon. Blend chiles in food processor until chunky. Add in remaining ingredients and process until smooth. Ladle into pint or half-pint canning jars, leaving 1/2 inch of headspace. Process in a pressure canner at 10 pounds for 35 minutes. If you live at an altitude above 1,000 feet, consult your canning book for directions on increasing your pressure to suit your altitude. — Jackie

Canning tomatoes and peppers

You have probably already addressed this but I couldn’t find it anywhere in my mags. Can you can tomatoes and peppers together? I use a lot of the canned Ro-tel and was wanting to can my own.

David Elmore
Martinsville, Indiana

Yes, you can. I do it all the time! If you’re only using a few peppers for flavor, you can water bath them safely. If you use a lot, I’d recommend pressure canning them at 10 minutes for 35 minutes, just to be safer (pints). By a “few” I mean to 30 lbs. tomatoes, you’ll be adding 2 cups chopped peppers or less. More than that, pressure can your homemade Ro-tel tomatoes. — Jackie

3 COMMENTS

  2. Joyce,

    I can Ro-tel style tomatoes & peppers by using this recipe:

    30# tomatoes, peeled and chopped coarsely
    1 cup chopped onions
    1 cup chopped green pepper
    1 cup chopped chile pepper or jalepeno pepper, seeded
    1/2 cup sugar
    4 tsp salt

    Chop all vegetables and add remaining ingredients. Bring to a boil then ladle hot into hot jars, leaving 1″ of headspace. Process pints for 35 minutes or quarts for 40 minutes in a boiling water bath canner. Newest recommendations from experts are to pressure can this at 10 pounds for 20 minutes (pints) or 25 minutes (quarts). Remember to consult your canning book for directions on incresing your time (water bath canner) or pressure (pressure canner) if you live at an altitude above 1,000 feet.

    Jackie

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