Enchilada Sauce for Canning
The goal was to find a safe recipe so that those that have been waiting to make up batches of this sauce would be pleased with the flavors.
Ingredients
- 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
Instructions
- 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.