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.
- 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.