Canning Enchiladas Verde Sauce * Green Tomatoes
  • 30 pounds green tomatoes to make 8 quarts finely diced/pureed
  • 4 cloves garlic
  • 5-8 poblano/Anaheim peppers *see note
  • 5 medium onions
  • 2 ½ cups white vinegar
  • 3 tablespoons canning salt
  • 1 tablespoon black pepper
  • 2 ½ Tablespoon oregano
  • 2 Tablespoons cumin
  • *1/4 cup cream cheese* SEE NOTE
  1. Prepare jars, lids and water bath canner, according to your manufacture directions.
  2. Preheat oven to broil.
  3. Working in batches, wash and cut off any blemishes on the green tomatoes, cut in half and place cut side up on a baking sheet. Add diced onions, garlic and peppers. Broil until soft and brown. Remove from the oven and allow to cool to the touch. Transfer roasted tomato mix into large food processor( I use a Ninja) until nicely pureed, dumping each batch in a 12 quart stock pot. Continue until you have made 8 quarts of finely diced tomato puree. Repeat the process with onions, garlic cloves and peppers until finely chopped.
  4. Add the remaining ingredients excluding THE CREAM CHEESE, to the stockpot; bring to a boil over med-high heat for 45 minutes to 1 hour.
  5. Carefully ladle hot sauce into hot jars, leaving ½ inch headspace, wipe the rims clean, place lids and rings on and water bath can for 25 minutes for pints and 30 minutes for quarts.
Recipe by Millhorn Farmstead at