Homemade Enchilada Sauce Recipe

Turn up the flavor in your kitchen with this Homemade Spicy Enchilada Sauce for Canning! Bursting with ripe tomatoes, smoky peppers, and rich Mexican spices, this sauce is made for anyone who craves deeply layered, just-the-right-amount-of-heat enchiladas—plus, it’s crafted specifically for long-term storage, so you can enjoy a taste of summer anytime you wish.

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Ingredients You’ll Need

The beauty of this Homemade Spicy Enchilada Sauce for Canning is how each ingredient layers on depth, color, and aroma. Don’t worry—the list is simple (mostly pantry staples!), and every addition pulls its weight for a sauce that truly sings.

• Fresh Tomatoes (24 lbs): The foundation of your sauce—use ripe, juicy tomatoes for the most flavorful, vibrant base. Roma or paste tomatoes are ideal for thickness and rich flavor.
• Onions (12–15): These bring natural sweetness and body, mellowing out the spiciness and ensuring each bite is lush and savory.
• Minced Garlic (¼ cup): Essential for a bold, deeply aromatic warmth that underpins the sauce.
• Oil (2 tbsp): For sautéing and coaxing out extra sweetness from your onions and garlic.
• Dried Ancho Peppers (18): Sweet and slightly smoky, they add a dark, earthy complexity and deep color.
• Dried Guajillo Peppers (20): Mildly spicy with a subtle tang and fruitiness that makes the sauce sing.
• Dried California Peppers (20): Add mild heat and gorgeous red hue.
• Dried Chipotle Peppers (5): These smoky powerhouses deliver serious depth and a gentle, lingering heat. Start small and add more if you like it extra spicy.
• Ground Cumin (4 tbsp): Brings a warm, earthy undertone integral to enchilada sauce.
• Ground Coriander (4 tbsp): Lifts the sauce with a hint of bright, citrusy flavor.
• Red Pepper Flakes (1 tbsp): Turn up the heat with these fiery flecks—adjust to taste.
• Salt (½ cup): Balances and preserves—essential for enhancing every element and perfect for canning.
• Ground Oregano (¼ cup): Delivers a peppery kick and classic herbal finish.

Variations

Homemade Spicy Enchilada Sauce for Canning is as versatile as you! Whether you’re working with what’s in the pantry or want to tailor it for family or friends, these ideas help make the recipe all your own.

• Mild Version: Skip the chipotle peppers and halve the red pepper flakes for a sauce that’s flavorful but friendlier for little ones or spice-sensitive guests.
• Fire-Roasted Tomatoes: Use fire-roasted tomatoes (fresh or canned) for a smoky, robustly flavored base.
• Smoky Add-Ins: Blend in a few roasted poblanos or a dash of smoked paprika to play up the earthy, smoky notes.
• Green Enchilada Twist: Swap out dried red chilies for a blend of roasted tomatillos and green chilies for a tangy, verde-style sauce (just note canning directions may change).
• Low Sodium: Cut back on the salt if you prefer, but be aware that salt is important for both flavor and safe canning—taste as you go!

How to Make Homemade Spicy Enchilada Sauce for Canning

Step 1: Prep and Puree Your Tomatoes

Start by washing, coring, and pureeing those glorious tomatoes. Use a high-powered blender to blitz them into a silky sauce—no need to peel or seed first if your blender is up to the task! Pour this vibrant puree into a giant roaster or your biggest stock pot and set it over medium heat to gently simmer.

Step 2: Sauté the Onions and Garlic

Finely mince the onions and garlic. Heat oil in a skillet and sauté until the onions are translucent and the kitchen is perfumed with garlicky goodness. Add this aromatic mixture right into your simmering tomato base for a sweet and savory foundation.

Step 3: Toast and Prepare Your Dried Peppers

This is where Homemade Spicy Enchilada Sauce for Canning gets its depth! In a hot cast iron pan, quickly toast each dried chili for just a few seconds per side (don’t burn them!). Once cooled, remove seeds and stems, then boil to soften. Blend the softened chilies with a splash of their cooking liquid until ultra smooth, then stir the spicy, colorful paste into your tomato pot.

Step 4: Spice It Up and Simmer

Add your cumin, coriander, red pepper flakes, salt, and oregano. Stir well and let the sauce simmer, uncovered, for 30–45 minutes so all those smoky, spicy, herby flavors really come together. The sauce should reduce a bit and become deeply aromatic—try not to eat it straight from the pot!

Step 5: Cool, Store, or Can!

When you’re ready, let the sauce cool completely if you plan to refrigerate or freeze. For canning, ladle hot sauce into heated jars, leaving 1 inch of headspace. Remove air bubbles, wipe rims, and top with lids. Process in a pressure canner (pints for 50 minutes, quarts for 60) at 10–11 pounds of pressure. Once cool and sealed, your Homemade Spicy Enchilada Sauce for Canning is shelf-stable for up to a year—just imagine the meals you’ll whip up!

How to Serve Homemade Spicy Enchilada Sauce for Canning

Garnishes

Turn every meal into a feast by topping enchiladas or tacos with fresh cilantro, diced red onion, or a sprinkling of crumbly queso fresco. A dollop of creamy sour cream or a few slices of ripe avocado add cool contrast to the sauce’s gentle heat—so easy, so memorable!

Side Dishes

This zesty sauce truly shines alongside classic Mexican rice, creamy refried beans, or a crunchy cabbage slaw. If you’re feeling adventurous, drizzle it over grilled vegetables or spoon it atop roasted sweet potatoes for an unexpected, flavorful twist.

Creative Ways to Present

Homemade Spicy Enchilada Sauce for Canning isn’t just for enchiladas—use it as a vibrant simmer sauce for chicken or pork, as a spicy topping for breakfast eggs, or even as a pizza or casserole base. For a show-stopping dinner, serve enchiladas family-style on a large platter, drizzled with warm sauce and finished with your favorite toppings.

Make Ahead and Storage

Storing Leftovers

Once you’ve opened a canned jar, store any leftover sauce in an airtight container in the fridge. It’ll stay fresh and flavorful for up to 5 days, ready to transform your next meal on a whim.

Freezing

If you’d rather skip canning, simply ladle your cooled sauce into freezer-friendly containers. Be sure to leave a little headspace for expansion. Frozen Homemade Spicy Enchilada Sauce for Canning keeps beautifully for 6–12 months—thaw overnight in the fridge for quickest results.

Reheating

To reheat, gently warm the sauce in a saucepan over medium-low, stirring occasionally until hot. If the sauce thickened up during chilling, whisk in a splash of water or chicken broth to restore its silky consistency, and taste for seasoning!

FAQs

Final Thoughts

I hope you’re as excited as I am to tuck jars of Homemade Spicy Enchilada Sauce for Canning onto your pantry shelves! Once you taste that homemade heat and unmistakable depth, you’ll never look at store-bought the same way again. Happy canning—your future enchiladas thank you!

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