Canning your own green chile chile verde is one of the most rewarding kitchen projects you can take on. This sauce brings together roasted green chiles, bright tomatillos, sweet onions, garlic, and warming spices—all simmered into a velvety, aromatic base that’s as versatile as it is flavorful. Whether you’re smothering burritos, draping it over enchiladas, braising pork, or using it to power a pot of chili verde, having jars of this sauce in the pantry feels like an absolute gift.
What makes this canning recipe truly shine is the balance between roasted chiles and acidic ingredients. The vinegar and tomatoes don’t just ensure safe canning—they sharpen and lift the flavors, giving the sauce that classic tang found in traditional Mexican green sauces. The tomatillos break down beautifully, adding natural thickness and a gentle citrusy zip, while roasted green chiles provide depth, smokiness, and heat. With each simmering minute, the flavors meld into a harmonious, vibrant sauce worthy of keeping on your shelves all year long.
The texture is completely customizable. If you prefer a chunkier sauce reminiscent of homemade chile stew, blend just a portion of the pot. For a smooth, pourable verde perfect for enchiladas, blend more. The beauty of this recipe is its flexibility—once you understand the base, you can tailor it to your taste while maintaining proper acidity for safe canning.
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Once processed and cooled, these jars store beautifully and develop even more depth over time. Opening one months later is like stepping into late-summer chile season, with all the roasted aromas and bright flavors intact. This small-batch pantry staple is a must-have for anyone who loves authentic Southwestern cooking.
Yield: 6–7 pint jars
Prep Time: 25 minutes
Cook Time: 45 minutes
Canning Time: 20–25 minutes
Total Time: About 1 hour 30 minutes
Ingredients
- 2 lbs roasted green chiles (Hatch, Anaheim, or poblano), peeled and chopped
- 1½ lbs tomatillos, husked and halved
- 2 medium onions, chopped
- 6 cloves garlic, minced
- 3 cups chicken broth
- 1½ cups apple cider vinegar (for safe acidity)
- 2 lbs tomatoes, diced
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tbsp salt (adjust to taste)
- 1 tsp black pepper
- 1–2 jalapeños or serranos (optional for heat)
Instructions:
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