This tangy green tomato sauce is my favorite way to preserve the last tomatoes from my garden, and the best part is: it’s good for a lot more than enchiladas.
Summer is all fun and games, but the moment that first hint of chill comes into the air, my body immediately shifts into save-the-tomatoes mode.
Starting in October, I watch the forecast vigilantly so I can catch the first frost before it catches me.
The day before it’s due to arrive, I harvest every last tomato, pepper, green bean, and any other summer vegetable I want to save before the frost turns them all to mush.
I usually end up with a huge pile of unripe green tomatoes and one very pressing question: What can I make with green tomatoes?
And then after hours of browsing recipes on Pinterest, I’m like: OK… What can I make with green tomatoes that I’ll actually use?
This green tomato enchilada sauce is different. It’s not like the other canning recipes.
Despite the name, I don’t use it only for enchiladas! Oh no… it’s much more versatile than that. And that’s exactly why I make it every single year.
Green Tomato Enchilada Sauce vs. Salsa Verde (or Green Tomato Salsa)
First off, this is not a traditional enchilada recipe, or even a traditional salsa verde either—even though that’s techinically where it started.
I first found a recipe from the Ball Blue Book for salsa verde which used green tomatoes. Over the years, it evolved into something more than just “salsa.”
Let’s go on a little journey into my mind.
When I think of a jar of this stuff as “salsa,” then I tend to use it like that. As a condiment for chips and tacos.
But the word “salsa” literally just means sauce. And a sauce has a much more versatile application than a condiment.
So, what actully is the difference is between green enchilada sauce and green tomato salsa?
Here are the key differences:
- Enchilada sauce is thin and more watery in texture so it can soak into the tortillas better
- Salsa verde usually stays raw or barely cooked and has chunkier pieces
More End-of-the-Season Recipes
- Candied Jalapeño Relish
- Pickled Biquinho Peppers (Water-Bath and Quick Pickling Method)
- An Easy Way to Preserve Homegrown Cherry Tomatoes
One Jar, Three Ways to Use It
Keeping the sauce on the chunkier side allows me to use it in three different ways after it’s canned.
- As an enchilada sauce: I blend the jar further into a smooth, pourable sauce. Then I mix a little into the filling, roll the filling up in tortillas, pour the rest of the sauce over the top and bake.
- As a white chili base: After cooking chicken and veggies, I pour in a whole jar of green tomato sauce. Next I add my homemade chicken bone broth, beans, and a pack of cream cheese, simmer until it’s heated through, then it’s ready to serve.
- As a salsa: I use the sauce straight from the jar. Dip tortilla chips in it, top tacos, use it as a dressing for a taco salad, etc.
Just one afternoon of canning and you can use this recipe in so many different ways.
A Few More Ways to Use It
Here are a few other dishes to try this sauce with.
- Burrito bowls
- Scrambled eggs
- Rice and beans
- Casseroles
- Salad dressing
- Mexican pizza
How to Make Green Tomato Enchilada Sauce
To make this green tomato enchilada sauce, you’ll first need lots of unripe green tomatoes.
Roughly 5 pounds of green tomatoes yields 3 quart jars or 6 pint jars of green tomato sauce. I stick to the larger-sized green tomatoes, but green cherry tomatoes will work in a pinch.
If you don’t have enough green tomatoes, a few ripe tomatoes are fine to add in, or halve the recipe.
I add fresh cilantro to this recipe when I have it, but if you don’t like it or have it, then feel free to skip.
Ingredients
- 15 cups chopped medium to large green tomatoes (about 5 pounds)
- 2 cups chopped jalapeños or green bell peppers (I use a mix)
- 4 cups chopped white or yellow onions
- 1 cup bottled lime juice (5% acidity*)
- 4 tsp cumin
- 2 tsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
- 1/2 cup loosely packed cilantro (optional)
*Bottled lime juice is necessary so you can be sure you’re meeting the acidity required for safe canning.
Canning Equipment Needed
To can your green tomato enchilada sauce, you’ll need the following tools:
- water-bath canner and rack
- jar lifter
- quart or pint canning jars
- matching jar lids and rings
- funnel
This recipe is adapted from Ball Blue Book’s salsa verde recipe.
Step-by-Step Instructions
Step 1: Chop the vegetables.
Fill your water-bath canner cool water and begin heating it up on the stove.
Cut the green tomatoes, onions, and green peppers into small dice. Finely chop the cilantro (if using).
Step 2: Cook the sauce.
Combine the chopped vegetables, cilantro, lime juice, salt, and spices in a large pot over medium-high heat. Stir occasionally.
Once the veggies have softened, use an immersion blender to finely mince the veggies. You’re looking for tiny, uniform pieces rather than a smooth puree.
Reduce heat and simmer the sauce for 5 minutes.
While the sauce is simmering, fill your clean jars with hot water to heat them for the next step.
Not planning to can the enchilada sauce? No problem! Continue simmering the sauce for 10 more minutes until the veggies are all soft and the liquid has reduced slightly. Allow the sauce to cool before transferring to a container with an airtight lid and storing in the refrigerator until needed.
Step 3: Fill the jars.
Once the sauce has thickened slightly and your canning jars are hot, ladle the sauce into the clean, pre-warmed jars, leaving a 1/2 inch headspace.
Debubble each jar.
Wipe the rims clean, then place lids on each jar and secure with a ring until fingertip-tight.
Step 4: Process in a water-bath canner.
Carefully lower the jars into the water-bath canner. Remember: Water must cover the tops of the jars by at least 1 inch.
Bring the water to a rolling boil, cover, and process for 25 minutes.
Step 5: Cool and check seals.
After 25 minutes, turn off the heat and let the jars sit in the canner for an additional 5 minutes.
Remove the jars from the canner and place them on a towel-lined countertop. Leave them alone for 12 hours.
Test the seals. The lid centers should be depressed and should not “pop” when pressed.
Unscrew the rings and lift each jar by the lid. It should feel firmly stuck on.
Any jar that didn’t seal should go in the fridge and be used within a week.
How to Store Green Tomato Enchilada Sauce
Once properly canned, a jar of green tomato enchilada sauce keeps in a dark pantry or cabinet for up to a year. Once opened, keep it tightly covered and refrigerated, and use within a week.
Other Ways to Use Green Tomatoes
If you’ve made this recipe and still have more green tomatoes you need to use up, try one of these ideas.
- Make fried green tomatoes.
- Roast the tomatoes and make salsa verde.
- Can pickled green tomatoes.
- Can green tomato relish.
- Leave green tomatoes on the counter to ripen.
Frequently Asked Questions
Yes. Substitute green tomatoes for tomatillos as in the recipe above.
If they are blushing, leave them on the kitchen counter to keep ripening. Otherwise, cook with them.Try my green tomato enchilada sauce, a green tomato salsa verde, green tomato relish, or fried green tomatoes.
Not quite. Salsa is usually chunkier and served as a topping or dip. Green enchilada sauce typically contains more peppers and is liquified into a thin sauce for coating enchiladas.
Use it as a condiment for tacos or burritos. Dip tortilla chips in it. Put it on top of scrambled eggs. The sky’s the limit!
Use a tested canning recipe to preserve green tomatoes or cut up into pieces and freeze.
Red enchilada does not have tomatoes, just peppers, while green enchilada sauce is traditionally made with tomatillos, not tomatoes. This recipe swaps in green tomatoes to make use of the tomatoes left at the end of the garden season.
In a pinch, yes. Blend salsa verde until it’s liquified and thin it out with chicken broth and it can function similarly to green enchilada sauce.
Don’t Leave Green Tomatoes Out in the Cold
It can be disappointing when first frost is about to arrive and you still have plenty of tomatoes still left on the vine. My tomatoes always seem to catch a second wind right as the weather cools off at the end of summer, but they don’t always get a chance to ripen fully.
Preserving green tomato enchilada sauce has become a yearly fall ritual for me.
With this recipe, green tomatoes go from a disappointment to a pantry staple that I’m always glad to have on hand.
And that is a delicious way to end the garden season.
Try These Simple Preservation Projects
Need to preserve more garden veggies? Try a few of these favorite preservation projects.
- An Easy Way to Preserve Homegrown Cherry Tomatoes
- Candied Jalapeño Relish
- Red Chili Garlic Sauce
- Quick Pickled Red Onions
- Herb-Infused Salt
Green Tomato Enchilada Sauce
Equipment
- water bath canner and rack
- jar lifter
- quart or pint canning jars
- matching jar lids and rings
- funnel
Ingredients
- 15 cups chopped medium to large green tomatoes about 5 pounds
- 2 cups chopped jalapeños or green bell peppers I use a mix
- 4 cups chopped white or yellow onions
- 1 cup bottled lime juice 5% acidity
- 4 tsp ground cumin
- 2 tsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
- 1/2 cup loosely packed cilantro optional
Instructions
- Fill your water-bath canner cool water and begin heating it up on the stove.
- Cut the green tomatoes, onions, and green peppers into small dice. Finely chop the cilantro (if using).
- Combine the chopped vegetables, cilantro, lime juice, salt, and spices in a large pot over medium-high heat. Stir occasionally.
- Once the veggies have softened, use an immersion blender to finely mince the veggies. You're looking for tiny, uniform pieces rather than a smooth puree. Reduce heat and simmer the sauce for 5 minutes.
- Fill your clean jars with hot water to heat them for the next step.
- Once the sauce has thickened slightly and your canning jars are hot, ladle the sauce into the clean, pre-warmed jars, leaving a 1/2 inch headspace. Debubble each jar. Wipe the rims clean, then place lids on each jar and secure with a ring until fingertip-tight.
- Carefully lower the jars into the water-bath canner. Remember: Water must cover the tops of the jars by at least 1 inch. Bring the water to a rolling boil, cover, and process for 25 minutes.
- After 25 minutes, turn off the heat and let the jars sit in the canner for an additional 5 minutes. Remove the jars from the canner and place them on a towel-lined countertop. Leave them alone for at least 12 hours to cool.
- Test the seals. The lid centers should be depressed and should not "pop" when pressed. Unscrew the rings and lift each jar by the lid. It should feel firmly stuck on. Any jar that didn't seal should go in the fridge and be used within a week.
Notes
- As an enchilada sauce: Blend the jar further into a smooth, pourable sauce. Mix a little into your filling, roll the filling up in tortillas, pour the rest of the sauce over the top and bake.
- As a white chili base: Cook chicken and veggies in a soup pot. Pour in a whole jar of green tomato sauce. Add chicken stock and cream cheese, simmer until it’s heated through, then it’s ready to serve.
- As a salsa: Use the sauce straight from the jar. Dip tortilla chips in it, top tacos, use it as a dressing for a taco salad, etc.