Green Enchilada Sauce


Green Enchilada Sauce

  • 4 cups salsa verde (You can see the recipe for it here)
  • 2 cups chicken stock (or 2 cups water + 2 tsp bouillon)
  • 1-2 tsp of chili powder (optional)
  • 1/2 tsp fresh cracked pepper

Heat over medium heat and then puree it in a blender until all chunks are gone.

Place in pint jars, with fresh lids and rings, and process in a pressure canner on 11 pounds pressure for 20 minutes for pints or 25 minutes for quarts.

My shiny new (even if I bought it 5 years ago) pressure canner being used for the first time.