Description
This Enchilada Sauce Canning Recipe yields a rich and flavorful sauce that is perfect for preserving and using in various dishes. The combination of dried peppers, tomatoes, and aromatic spices creates a versatile sauce that can be stored for an extended period.
Ingredients
Units
Scale
Tomato Mixture:
- 24 lbs tomatoes
Onion and Garlic Mixture:
- 12-15 onions
- 1/4 cup minced garlic
- 2 tbsp oil
Dried Pepper Blend:
- 18 dried ancho peppers
- 20 dried guajillo peppers
- 20 dried California peppers
- 5 dried chipotle peppers
Spice Blend:
- 4 tbsp ground cumin
- 4 tbsp ground coriander
- 1 tbsp red pepper flakes
- 1/2 cup salt
- 1/4 cup ground oregano
Instructions
- Prepare Tomato Mixture: Wash, core, and blend tomatoes until smooth. Simmer in a roaster pan.
- Sauté Onion and Garlic: Sauté minced onions and garlic in oil until translucent and fragrant. Add to tomato mixture.
- Prepare Dried Pepper Blend: Toast, deseed, and soften dried peppers in boiling water. Blend into a smooth paste.
- Combine Ingredients: Add spices to the sauce and cook until flavors meld, about 30-45 minutes.
- Storage: Refrigerate for up to 5 days or process for shelf-stable storage.
- Canning: Ladle hot sauce into jars, process in a pressure canner, and store for up to 1 year.
Notes
- You can adjust the spiciness by altering the types and quantities of dried peppers used.
- Ensure jars are sterilized before canning for proper preservation.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 800mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
