Description
This enchilada sauce canning recipe yields a rich, flavorful sauce that can be preserved for long-term storage. Perfect for adding a zesty kick to your favorite Mexican dishes!
Ingredients
Units
Scale
Tomato Puree:
- 24 lbs tomatoes, cored and blended
Onion and Garlic Mixture:
- 12–15 onions, minced
- 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
Seasonings:
- 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 Puree: Blend cored tomatoes and simmer.
- Sauté Onion and Garlic: Cook in oil until translucent.
- Prepare Dried Peppers: Toast, deseed, boil, and blend.
- Combine Ingredients: Add seasonings and cook until flavors meld.
- Store or Can: Freeze or pressure can for long-term storage.
Notes
- Ensure jars are properly sealed before storing.
- Adjust spice levels to suit your preference.
- Label containers with date of processing for easy tracking.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
