A very long time ago I made some enchilada sauce with the tomatillos. This was my first go at canning anything other than jams, chutneys or pickles, but it seems to have been a success, the sauce was very limey because of the acidity needed in the canning process but that contrasted well with the pork and sweetcorn in the enchiladas I made.
Coriander and Lime Enchilada Sauce (from Over The Big Moon)
(Makes 3 pints)
6 cups tomatillos, halved
1 onion, chopped
3 cloves garlic, diced
1 jalapeno, chopped
1 Anaheim pepper, chopped
3 tbsp cilantro, chopped
1/2 tsp cumin
1 1/2 tsp salt
60ml lime juice
In a sauté pan add tomatillos, onion, garlic, and peppers. Drizzle with oil and sauté for a few mins on a medium high heat
Add the water, coriander, cumin, and salt. Cover and reduce the heat to low. Let it simmer for about 10 mins. When the tomatillos are soft blend until smooth.
Add the lime juice and stir well. Pour into hot clean jars. Then squeeze 1/4 of the lime into each jar.
Process the pints for 40 mins in a hot water bath canner.