Canning Enchilada Sauce

Enchilada Sauce                                                        Sharla Nelson

Green tomatoes- 12-13 Cups                      Cilantro- ½ large bunch       

Anaheim peppers- 4-5 cups                        Minced Garlic- ½ C

Onions- 4-5 Cups  

(could replace the Anaheim peppers with 4 oz diced jalapeno peppers and two 4-oz cans diced chilies) 

Grind vegetables using fine disc- (measurements were generous)

Bring to a boil and cook until vegetables are thoroughly cooked, stirring frequently (about 15 min.)  

Add:  Johnny’s Salt ½ C                    Canning Salt ¼ C

Sugar ½ C                                          Tones taco seasoning ½ C

Apple Cider Vinegar ½ C                 Cumin 2 tsp

Chili powder 1 Tbsp

Bottle.  Makes about 7 quarts or 14 pint jars.  

Pressure at 15 lbs for 25 min.