Homemade Enchilada Sauce for Canning Recipe

If you’ve never made enchilada sauce from scratch, this Homemade Enchilada Sauce Recipe will quickly become your pantry’s most prized secret. It’s bold, smoky, and vibrant with ripe tomatoes, earthy dried chiles, and a touch of cumin—so much fresher and more dynamic than store-bought. Plus, this batch is made for canning or freezing, letting you savor that homemade flavor all year long.

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Ingredients You’ll Need

Each ingredient in this Homemade Enchilada Sauce Recipe is carefully chosen for a reason—and together, they create a sauce with just the right balance of rich, smoky, and tangy. Here’s what makes this recipe truly special, and a few tips for making the most of each component.

• Tomatoes (24 lbs): The heart of any true enchilada sauce—ripe, juicy tomatoes bring natural sweetness, vibrant color, and the ideal base for canning. Use Roma or another meaty variety if possible.
• Onions (12-15): Sautéed onions add a gentle, rounded sweetness and aromatic depth that syncs with the garlic and spices.
• Minced Garlic (¼ cup): Don’t be shy! Garlic brings warmth and a hint of savory punch to the finished sauce.
• Oil (2 tbsp): Essential for sautéing your onions and garlic to buttery perfection.
• Dried Ancho Peppers (18): These deliver a mellow, fruity heat and deep brick-red color. Remove stems and seeds for the smoothest sauce.
• Dried Guajillo Peppers (20): Guajillos bring a hint of berry-like tang and subtle smokiness; they’re the classic backbone of Mexican red sauces.
• Dried California Peppers (20): Mild but full of character, they provide sweetness and vibrant color without overpowering heat.
• Dried Chipotle Peppers (5): These smoky peppers add just enough fire and signature complexity—use more or less to tweak your sauce’s spiciness.
• Ground Cumin (4 tbsp): A non-negotiable for building earthy, unmistakably Mexican flavor in every bite.
• Ground Coriander (4 tbsp): Coriander lifts the sauce with a floral, almost citrusy note that brightens the tomatoes and peppers.
• Red Pepper Flakes (1 tbsp): For extra kick—adjust to your heat preference or leave out for a milder sauce.
• Salt (½ cup): Absolutely necessary for drawing out and balancing all those big, bold flavors.
• Ground Oregano (¼ cup): Adds an herbal accent that rounds out the sauce and highlights the tomatoes even more.

Variations

This Homemade Enchilada Sauce Recipe is fabulously flexible! Don’t be afraid to tweak or swap ingredients—everyone’s kitchen is different, and you can totally make this sauce your own based on what you have or the flavor profile you love.

• Fire-Roasted Tomatoes: Swap some or all of the fresh tomatoes for canned fire-roasted tomatoes to intensify the smokiness and add charred sweetness.
• Vegan-Friendly: This recipe is naturally vegan; simply confirm your spices and oils are plant-based and free from additives.
• Spice Level Adjustments: More chipotle or red pepper flakes = more heat; leave them out for a kid-friendly version or add extra if you love it fiery.
• Gluten-Free: All the core ingredients are gluten-free! Just double-check your spices (sometimes cross-contaminated in processing) if you’re serving gluten-sensitive friends.
• Low Sodium: Reduce the salt or use a salt substitute to suit your dietary needs—just remember, salt is crucial for flavor and preservation when canning!

How to Make Homemade Enchilada Sauce Recipe

Step 1: Prep and Blend the Tomatoes

Wash your tomatoes thoroughly, then core and roughly chop them. Working in batches, add them to a high-powered blender and purée until silky smooth. Pour the tomato purée into a large stockpot or roaster pan and bring to a gentle simmer over medium heat or 300°F if you’re using a roaster.

Step 2: Sauté the Aromatics

Mince your onions and garlic finely. In a large skillet, heat the oil over medium heat, and gently sauté the onions and garlic until the onions turn translucent and the garlic is fragrant—don’t let them brown! Stir this lovely mixture into your simmering tomatoes.

Step 3: Toast and Rehydrate the Peppers

Heat a cast iron skillet over medium heat and toast the dried peppers, working in batches, just 10–30 seconds per side—watch them closely! Once fragrant and pliable, let them cool. Remove stems and seeds, then transfer the peppers into a pot of boiling water for 5 minutes until softened. Drain (reserving some liquid), then blend the peppers until smooth, adding a little of the cooking water if needed.

Step 4: Combine and Simmer

Pour the pepper purée into your big pot of tomato base. Add the cumin, coriander, red pepper flakes, salt, and oregano. Give it a good stir, bring everything to a gentle simmer, and cook for 30–45 minutes until the flavors meld beautifully and the sauce has thickened slightly. Be sure to stir occasionally and breathe in those irresistible aromas!

Step 5: Cool, Store, and (Optional) Can

If you’re using within a week, let the sauce cool, then transfer to airtight containers and refrigerate. For longer storage, ladle hot sauce into sterilized pint jars, leaving 1-inch headspace. Release air bubbles, wipe rims, top with lids, and tighten bands to finger-tight. Process jars in a pressure canner at 10 lbs pressure (50 minutes for pints, 60 for quarts). Allow jars to cool undisturbed for 12–24 hours, then check seals before storing in a cool, dark pantry for up to 1 year.

How to Serve Homemade Enchilada Sauce Recipe

Garnishes

This gorgeous sauce is delicious all on its own, but you can really drive things home by adding finishing touches like fresh cilantro, a sprinkle of queso fresco or cotija, and even a few quick pickled onions for tangy crunch. If serving on enchiladas, don’t be afraid to drizzle with a bit of crema or scatter chopped scallions on top.

Side Dishes

Homemade enchilada sauce transforms every Mexican-inspired meal—serve it draped over classic cheese, beef, or chicken enchiladas with sides like Spanish rice, refried or black beans, or a fresh corn salad bursting with lime and chili powder.

Creative Ways to Present

Move beyond the casserole! Try this sauce as a vibrant base for Mexican lasagna, spooned atop street tacos or chilaquiles, stirred into a spicy chili, or as a punchy dip for quesadillas. For parties, serve it in a carafe or pitcher so everyone can drizzle their perfect amount.

Make Ahead and Storage

Storing Leftovers

Let your sauce cool completely, then transfer to airtight jars or containers. It’ll keep happily in the fridge for up to 5 days—great for meal prepping quick enchilada nights, huevos rancheros, or even as a zesty omelet topping.

Freezing

Looking to stash some away for the future? Pour cooled sauce into freezer-safe containers or zip-top bags (just leave a little room for expansion), label, and freeze for 6–12 months. Thaw overnight in the fridge when needed.

Reheating

Reheating is a breeze: simply pour your chilled or thawed sauce into a saucepan and warm gently over medium heat, stirring occasionally. If the sauce has thickened in the fridge, add a splash of water to reach your ideal consistency.

FAQs

Final Thoughts

There’s something so satisfying about pulling a jar of your own Homemade Enchilada Sauce Recipe from the pantry—ready to spice up weeknight dinners and impress everyone at the table. Give this big-batch recipe a whirl and taste the difference homemade makes. Your next enchilada night just got a whole lot more delicious!

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