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.