Anyone Else Can Their Green Chile? Green Chile, Tomatoes and Garlic. Delicious!

If you love the vibrant, smoky flavor of green chiles, this homemade canning recipe is perfect for you. By combining chopped green chiles with diced tomatoes and minced garlic, you create a delicious and versatile mixture that captures the essence of New Mexican cuisine.

This recipe guides you through the process of preparing, cooking, and canning the green chile blend, ensuring you have a stash of this flavorful ingredient ready to use in soups, stews, or as a zesty addition to various dishes. With simple steps and a bit of patience, you can enjoy the taste of homemade green chile all year round.

Anyone Else Can Their Green Chile? Green Chile, Tomatoes and Garlic. Delicious!

Ingredients:

40 lbs chopped green chile

3 large cans diced tomatoes (mashed to reduce chunk size)

Minced garlic (amount to taste, typically several tablespoons)

Instructions:

Prepare Jars:

Wash your canning jars thoroughly. Place them in a large pot and boil them for several minutes to sterilize. Prepare new lids and seals, as old ones may not provide a proper seal.

Cook the Mixture:

In a large pot, combine the chopped green chile, mashed diced tomatoes, and minced garlic.

Cook over medium heat for at least 1 hour, stirring occasionally. Ensure the mixture is well-combined and flavors meld together.

Fill Jars:

Carefully ladle the hot green chile mixture into the prepared hot jars, leaving about 1/2 inch of headspace at the top.

Wipe the rims of the jars with a clean, damp cloth to remove any residue.

Seal Jars:

Place the new lids on the jars and screw on the metal bands tightly.

Process the Jars:

Place the filled jars back into the large pot of boiling water. Make sure the water covers the tops of the jars by at least 1 inch.

Boil the jars for 30 minutes to ensure they are properly sealed.

Cool and Store:

Remove the jars from the boiling water and set them on a countertop. Cover with a towel to protect them.

Allow the jars to cool completely, undisturbed, until the next day. Do not move them until they are fully cooled.

Enjoy:

Once cooled, you can use the green chile straight from the jar or use it as a base for making a pot of green chile stew or other recipes.

Enjoy your homemade canned green chile!

Notes:

Ingredient Freshness:

Green Chile: Use fresh, high-quality green chiles for the best flavor. If you’re using roasted chiles, peel and chop them before adding to the pot.

Tomatoes:

Chunk Size: Mashing the diced tomatoes reduces the chunkiness, ensuring a smoother consistency. Adjust the amount of tomatoes to balance the flavors if needed.

Garlic:

Flavor Adjustment: Mince the garlic to your taste preference. The amount can be adjusted based on how garlicky you want the mixture.

Sterilizing Jars:

Thorough Cleaning: Ensure jars and lids are thoroughly cleaned and sterilized to prevent contamination. Using new lids is crucial for a proper seal.

Headspace:

Importance of Headspace: Leave about 1/2 inch of headspace at the top of the jars to allow for expansion during processing and to ensure a good seal.

Processing Time:

Boiling Duration: Boil the jars for the full 30 minutes to ensure proper sealing. Adjust processing time if you are at a higher altitude.

Cooling:

Undisturbed Cooling: Let the jars cool completely undisturbed on the countertop. This ensures that the seals form correctly and helps prevent spoilage.

Storage:

Cool, Dark Place: Store the sealed jars in a cool, dark place. Properly canned green chiles can be stored for up to a year.

Usage:

Versatility: This canned green chile mixture can be used in a variety of dishes such as stews, soups, and sauces. It’s a great base for adding heat and flavor to many recipes.

Safety:

Check Seals: Before using, check that the jars are properly sealed by pressing down on the lid. If it pops back up, the jar didn’t seal correctly, and the contents should be refrigerated and used soon.

Nutrition Information:

YIELDS: 10 cups | SERVING SIZE: 1

Frequently Asked Questions:

Can I use fresh tomatoes instead of canned diced tomatoes?

Yes, you can use fresh tomatoes.

Peel and chop them, then cook them down to reduce chunkiness before adding to the mixture.

Can I use a different type of green chile?

Absolutely! You can use different varieties of green chiles based on your heat preference.

Just ensure they are well-prepared and chopped before using.

How long can the canned green chile be stored?

Properly canned green chile can be stored in a cool, dark place for up to a year.

Always check for signs of spoilage before use.

Can I adjust the amount of garlic in the recipe?

Yes, you can adjust the amount of garlic to suit your taste.

Start with a few tablespoons and add more if you prefer a stronger garlic flavor.

What if I don’t have canning jars?

If you don’t have canning jars, you can store the green chile in airtight containers in the refrigerator for up to a week, but for long-term storage, canning is recommended.

Can I freeze the green chile mixture instead of canning it?

Yes, you can freeze the green chile mixture.

Let it cool completely, then transfer to freezer-safe containers.

It can be frozen for up to 3 months.

Do I need to peel the green chiles before chopping?

If you’re using roasted green chiles, peel off the skins before chopping.

For raw chiles, peeling is optional but can help reduce bitterness.

How do I know if my jars have sealed properly?

After processing, check the seals by pressing down in the center of each lid.

If it doesn’t pop back up, the jar has sealed properly.

Any unsealed jars should be refrigerated and used within a few days.

Can I add other vegetables to the mixture?

Yes, you can add other vegetables like bell peppers or corn.

Just ensure they are properly thawed and added in the appropriate stage of cooking.

What should I do if the green chile mixture is too thick after cooking?

If the mixture is too thick, you can thin it with a bit more chicken broth or water until it reaches your desired consistency.