Like every year, the frost came before the tomatoes were done ripening, leaving me with a garage full of green tomatoes. So what’s a homestead to do with nearly 100 pounds of green tomatoes? Enchiladas Verde! This recipe is quite simple, eliminating the most of the prep work that comes with canning tomatoes. Due to the thin skin on the green tomatoes, there is no need to blanch or peel and using a food processor to do the dicing makes this recipe ready to can in just over 1 hour. Makes 8 quarts
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
1 tablespoon raw honey
2 ½ Tablespoon oregano
2 teaspoon cumin
Prepare jars, lids and water bath canner, according to your manufacture directions.
Working in batches, wash and cut off any blemishes on the green tomatoes, cut in half or leave whole and place in a large food processor( I use my super Ninja) until finely diced, almost 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.
Add the remaining ingredients to the stockpot; bring to a boil over med-high heat for 45 minutes to 1 hour. Using an emersion blender (stand blender) blend until you have a smooth sauce like consistency.
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.
After 12-24 hours check seals, wipe clean, label and store for up to 1 year.
*You can safely add up to 8 peppers, swapping a few poblanos for jalapenos gives this a mighty kick, if you still want more heat, add in a 1-2 teaspoon chili powder
I highly recommend the All American Pressure Canner. Affiliate link.