Renee's Home Made Enchilada Sauce

Renee's Home Made Enchilada Sauce
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Appetizer
Cuisine Mexican
Servings 50


  • 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
Keyword Enchilada Sauce