I have looked at six enchilada sauce recipes and there is a huge variation in the spices and flavors in all of the recipes. Tomatoes are the base but some have fresh chilis and others use chili powder. Below are three safe recipes, two of which are water bath recipes and the third is for a pressure canner. The difference is that the pressure canned recipes contain too many peppers which has to be heated to a higher temperature to destroy bacteria and the temperature of 212 degrees for boiling water just won’t do it.
I found out that my kitchen, from a leaking dishwasher, will be gutted for about three weeks for repairs and as a result I won’t be able to delve into these recipes for pictures and flavor profiles. I only have two days and have so many other project to get done. When the kitchen is done I will be making the recipes but I wanted to share now since tomatoes will be coming in for some of us in May. Enjoy!
Enchilada Sauce for Canning
- 12 lbs. quartered tomatoes
- 10 pc. pablano peppers
- 3 tbsp. cumin
- 1 tbsp. chili powder
- 2 tbsp. salt
- 6 cloves minced garlic
- Bottled lemon juice
- Preheat oven to 450 degrees.
- Quarter tomatoes and place on baking sheets, lined with parchment preferred, salt and pepper to taste. Place Poblano peppers on top.
- Roast for about an hour, turning peppers as they blacken and blister.
- Remove peppers when allsides are blistered.
- Place peppers in a brown paper bag or ziploc. Allow peppers to cool and thenpeel.
- Add roasted tomatoes and peeled peppers to large stainless steel pot.
- Add remaining ingredients and use an emulsion blender to puree (or use aregular blender in batches).
- Bring to a boil, then simmer for 10 minutes.
- Fillsterilized jars leaving a 1 inch headspace.
- Add 1 T. bottled lemon juice to each pint jar and 2 T. bottled lemon juice for each quart.
- Wipe rim and add hot lids/rings.
- Pressure can at 10 lbs. for weighted gauge or 11 lbs for dial gauge for 50 minutes for pints and 60 minutes forquarts.
Mexican Tomato Sauce –Complete Guide to Home Canning Water Bath Recipe
- 2½ to 3 lbs chilepeppers (can be jalapenos, poblanos, long green chilis)
- 18 lbs tomatoes
- 3 cups choppedonions
- 1 tbsp salt
- 1 tbsp oregano
- 1/2 cup vinegar
- Caution: Wear plastic or rubber gloves and do not touch yourface while handling or cutting hot peppers. If you do not wear gloves, washhands thoroughly with soap and water before touching your face or eyes.
Peel peppers using one of the following methods:
- Wash and dry chilies. Slit each pepper on its side to allowsteam to escape.
- Oven or broiler method:
- Place chilies in oven (400ºF) orbroiler for 6-8 minutes until skins blister.
- Range-top method:
- Cover hot burner, either gas or electric,with heavy wire mesh.
- Place chilies on burner for several minutes until skins blister.Allow peppers to cool.
- Place in a pan and cover with a damp cloth. This willmake peeling the peppers easier.
- After several minutes, peel each pepper. Cooland slip off skins.
- Discard seeds and chop peppers.
- Wash tomatoes and dip inboiling water for 30 to 60 seconds or until skins split
- Dip in cold water,slip off skins, and remove cores.
- Coarsely chop tomatoes and combine choppedpeppers and remaining ingredients in large saucepan. Bring to a boil. Cover.Simmer 10 minutes.
- Fill jars, leaving 1-inch headspace. Adjust lids and process in water bath 20 minutes for pints and 25 minutes for quarts at a full boil.
Renee's Home Made Enchilada Sauce
- 12 cups tomato puree (peeled tomatoes then blended)
- bottled lemon juice
- 6 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons Mexican oregano (can use regular ifyou can’t find it)
- 2 teaspoons garlic
- 2 teaspoons ground coriander
- 1 1/2 teaspoons kosher salt
- 2 teaspoons dried Cilantro
- Mixspices together
- Add 2-1/2tsp of spice blend to each pint jar (double for quart)
- Prepare boiling water canner. Heat jars and lids in simmering water until ready foruse. Do not boil. Set bands aside.
- Add tomato puree to a pot and get to a simmer.
- Add specified quantity of spice blend, 1 Tbsp lemon juice and 1/4 tsp salt, ifusing, to each hot jar (pint amount, double for quarts).
- Ladle tomato puree into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply bandand adjust until fit is fingertip tight.
- Process filled jars in a boiling water canner 20 minutes for pints and 30 minutes for quarts,adjusting for altitude. Remove jars and cool. Check lids for seal after 24hours. Lid should not flex up and down when center is pressed