Canning Enchilada Sauce Recipe

Canning Enchilada Sauce Recipe

Are you tired of store-bought enchilada sauce that lacks flavor and freshness? Look no further! In this recipe, I will show you how to make the most delicious and authentic enchilada sauce from scratch. The best part? You can can it and enjoy it throughout the year!

Ingredients

• 2 pounds ripe tomatoes
• 2 onions, chopped
• 4 garlic cloves, minced
• 2 jalapeno peppers, seeded and finely chopped
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon sugar
• 1/4 cup white vinegar

Instructions

1. Prepare a large pot of boiling water. Score a small “X” on the bottom of each tomato.
2. Blanch the tomatoes in the boiling water for about 30 seconds, then transfer them to a bowl of ice water to cool.
3. Peel the tomatoes and remove the cores. Chop the tomatoes into small pieces.
4. In a large pot, heat the olive oil over medium heat. Add the chopped onions, minced garlic, and jalapeno peppers. Saute for a few minutes until the onions are translucent and the garlic is fragrant.
5. Add the chopped tomatoes, cumin, oregano, paprika, salt, black pepper, cayenne pepper, and sugar to the pot. Stir well to combine.
6. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 30 minutes, stirring occasionally.
7. Add the white vinegar to the pot and cook for an additional 10 minutes.
8. Using an immersion blender or a regular blender, puree the sauce until smooth.
9. Transfer the sauce to sterilized canning jars, leaving a 1/2-inch headspace. Seal the jars with lids and rings.
10. Process the jars in a boiling water canner for 15 minutes.
11. Remove the jars from the canner and let them cool completely. Check the seals and store the jars in a cool, dark place for up to a year.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 4 cups

This homemade enchilada sauce is bursting with flavors of ripe tomatoes, aromatic spices, and a hint of heat from jalapeno peppers. Its rich and velvety texture will elevate any Mexican dish, from enchiladas to tacos. With this canning recipe, you can enjoy the taste of summer all year round!

Nutrition information per serving:

Calories: 50

Total Fat: 1g

Sodium: 100mg

Total Carbohydrate: 10g

Protein: 2g

Canning your own enchilada sauce is not only a great way to preserve the flavors of fresh tomatoes, but it also allows you to control the ingredients and customize the level of spiciness. Imagine opening a jar of this homemade sauce in the middle of winter and being transported back to the warm summer days when you harvested the tomatoes from your garden.

The process of canning enchilada sauce may seem intimidating at first, but it’s actually quite simple. By following this recipe, you can confidently create jars of delicious sauce that will last for months. The acidity from the white vinegar ensures the sauce’s safety and prolongs its shelf life.

Whether you use this enchilada sauce to smother your favorite Mexican dishes or give it as a thoughtful homemade gift to friends and family, one thing is for sure – it will be a hit! The intense flavors and vibrant colors of this sauce will transform any meal into a fiesta.

So, roll up your sleeves, gather the ripest tomatoes you can find, and get ready to embark on a culinary adventure with this canning enchilada sauce recipe. Trust me, once you taste the difference between store-bought and homemade sauce, you’ll never go back. Happy canning and bon appétit!