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.
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Prep Time 10 mins
Cook Time 3 hrs
Total Time 2 hrs 10 mins
Course Appetizer
Cuisine Italian
Servings 20


  • 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.
Keyword Enchilada Sauce, Sauce