Canning Recipe: Green Chile Chile Verde

Ingredients  

• 8 –10 roasted New Mexico green chiles peeled, seeded, chopped
• 2 cloves garlic minced
• ½ medium onion diced
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 –3½ cups water or low–sodium chicken stock
• 2 teaspoons canning salt non‑iodized
• If water‑bath canning: 2–3 tablespoons bottled lemon juice or 2–3 tablespoons 5% white vinegar
• Optional: ½ teaspoon ground cumin ½ teaspoon dried oregano, chopped fresh cilantro at serving

Method 

Prepare the chiles:

1. Roast the green chiles until blistered and blackened. Steam them in a covered bowl or bag for ~10‑20 minutes, then peel, seed, and chop. This roasting deepens the flavour and loosens the skins.
2. Safety note: Because green chiles are low‑acid foods, they require pressure canning or very careful acidification if using water‑bath.

Sauté aromatics:

1. In a heavy pot over medium heat, add a little oil and sauté onion and garlic until translucent (~3‑4 minutes).
2. Stir in the chopped chiles, onion powder, garlic powder and optional cumin/oregano. Cook 2‑3 minutes.

Simmer sauce:

1. Add water or stock and canning salt. Bring to a simmer and cook uncovered ~20‑30 minutes to meld flavours and reduce slightly.
2. If using water‑bath canning: stir in the bottled lemon juice or vinegar now for safe acidity.

Fill jars & process:

1. Sterilize jars, lids and rings.
2. Fill hot jars with hot chile verde, leaving appropriate headspace (usually ½ inch). Remove any air bubbles; wipe rims clean.
3. For water‑bath canning (only if acidified): Process pints for ~40 minutes (adjust time for altitude).
4. For pressure canning (recommended for low‑acid green chile sauces): Process according to guidelines (e.g., 10 lbs pressure for pints, ~55 minutes; adjust for altitude).
5. Cool jars upright without tightening bands for 24 hours, then check seals.

Notes

When roasting chiles, wear gloves—all capsaicin oil lingers and can irritate skin/eyes.

Ensure jars are hot when filling to prevent breakage due to thermal shock.

If sauce seems too thin, simmer longer to concentrate flavours before canning; avoid thickening with flour/cornstarch (weakens safety).

Label jars with date, contents, and heat level.