canned chopped jalapenos) 1 1/2 lb tomatillos … Green Enchilada Sauce. 1-2 tsp Salt. Run a clean knife or thin … Wash all the jars and canning equipment in hot soapy water. Prepare jars, lids and water bath canner, according to your manufacture directions. Using a potato masher, mash some of the tomatoes so there is liquid in the bottom of the pot. Pack sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Green enchilada sauce is most commonly made from green chillies or tomatillos, but green tomatoes can be turned into a killer sauce also. ADD specified quantity of spice blend, 1 Tbsp lemon juice and 1/4 tsp salt, if using, to each hot jar. Roast … COMBINE tomatoes with just enough water to cover in a large saucepan. Line a rimmed baking sheet with parchment paper and arrange chiles on it in a single layer. Ingredients 2 tbsp olive oil extra-virgin 1/2 red onion minced 5 tsp minced garlic 2 green bell peppers chopped 1-2 jalapeños seeded (or 1 tsp. 6 cloves garlic, chopped. Bring to a boil and boil gently for 5 minutes. 2 teaspoons ground cumin. 1 large onion, diced. PACK tomatoes … 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 broth.