Discover our Enchilada Sauce Canning Recipe, a perfect blend of authentic Mexican flavors, meticulously detailed to guide you through making and preserving this spicy condiment.
This comprehensive recipe offers step-by-step instructions, nutritional information, and essential tips for creating a delicious sauce that’s a staple in any kitchen.
Enchilada Sauce Canning Recipe
Recipe Details:
- Preparation Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Canning Time: 1 hour 10 minutes
- Total Time: Approximately 3 hours 25 minutes
- Course: Condiment/Sauce
- Cuisine: Mexican
- Yield: About 4 cups (or 2 pints)
- Calories Per Serving: Approximately 24 kcal per 60g serving
Ingredients
- Dried Chiles: Choose from ancho, guajillo, or New Mexico chiles. Quantity varies based on the desired heat level.
- Fresh Tomatoes: 2 large, halved.
- Onion: 1 medium, quartered.
- Garlic Cloves: 4, peeled.
- Tomato Paste: For added depth and richness.
- Spices: Ground cumin, dried oregano, and paprika to taste.
- Broth: Vegetable or chicken broth, enough to cover the vegetables in the pot.
- Vinegar Or Lime Juice: For acidity and balance.
- Crushed Tomatoes: 1 cup, to add texture and volume.
- Dried Marjoram: ½ teaspoon.
- Dried Oregano: ½ teaspoon.
- Salt: To taste.
- Oil: A few teaspoons for frying the sauce.
Cooking Instructions
Preparing The Ingredients:
- Toast Peppers: In a dry cast iron pan, toast the dried peppers until fragrant, then let them cool. Once cool, remove seeds and stems.
- Roast Vegetables: Quarter onions, halve tomatoes, and peel garlic. Toast these in the same pan.
- Boiling: Combine the toasted vegetables and peppers in a saucepan. Add crushed tomatoes, marjoram, and oregano. After adding water, cover and come to a boil.
- Simmering: Reduce heat and simmer until the peppers reconstitute (about 15 minutes).
- Blending: Blend the mixture until smooth, then strain through a fine mesh sieve to remove solids.
- Frying: Fry the strained sauce in a bit of oil, then simmer until it thickens and coats the back of a spoon.
Canning Process:
- Jar Preparation: Sterilize jars and keep them hot until needed.
- Filling Jars: Ladle hot sauce into jars, leaving a ¼ inch headspace. Remove any air bubbles.
- Sealing: Wipe jar rims clean, place lids, and screw bands on, adjusting until fingertip tight.
- Pressure Canning: Process the jars in a pressure canner for 50-55 minutes, adjusting the pressure based on altitude and jar size.
- Cooling: After processing, let the canner cool to zero pressure. Open the lid carefully and cool jars on a cushioned surface for 12-24 hours.
- Storage: Check seals, label jars with contents and canning date, and store them in a cool, dry place.
Tips For Perfect Sauce
- Ingredient Flexibility: You can use various peppers, and fresh or canned tomatoes. Adjust the heat according to your preference.
- Fixing Flavor Imbalances: If the sauce is too bitter or sweet, adjust by adding a bit of sugar, honey, salt, or acidic components like lime juice or vinegar.
Safety And Storage
- Shelf Life: Properly canned and sealed enchilada sauce can last for years in a cool, dry place.
- Usage: Unsealed jars should be refrigerated and used within 3-5 days. For extended preservation, the sauce can also be frozen.
Enjoy the robust and authentic taste of homemade enchilada sauce Canning Recipe, preserved in your pantry, ready to enhance any meal with its deep and spicy flavors!
Enchilada Sauce Canning Recipe: Year-Round Mexican Delight
Ingredients
- Dried Chiles: Choose from ancho guajillo, or New Mexico chiles. Quantity varies based on the desired heat level.
- Fresh Tomatoes: 2 large halved.
- Onion: 1 medium quartered.
- Garlic Cloves: 4 peeled.
- Tomato Paste: For added depth and richness.
- Spices: Ground cumin dried oregano, and paprika to taste.
- Broth: Vegetable or chicken broth enough to cover the vegetables in the pot.
- Vinegar Or Lime Juice: For acidity and balance.
- Crushed Tomatoes: 1 cup to add texture and volume.
- Dried Marjoram: ½ teaspoon.
- Dried Oregano: ½ teaspoon.
- Salt: To taste.
- Oil: A few teaspoons for frying the sauce.
Instructions
Preparing The Ingredients:
- Toast Peppers: In a dry cast iron pan, toast the dried peppers until fragrant, then let them cool. Once cool, remove seeds and stems.
- Roast Vegetables: Quarter onions, halve tomatoes, and peel garlic. Toast these in the same pan.
- Boiling: Combine the toasted vegetables and peppers in a saucepan. Add crushed tomatoes, marjoram, and oregano. After adding water, cover and come to a boil.
- Simmering: Reduce heat and simmer until the peppers reconstitute (about 15 minutes).
- Blending: Blend the mixture until smooth, then strain through a fine mesh sieve to remove solids.
- Frying: Fry the strained sauce in a bit of oil, then simmer until it thickens and coats the back of a spoon.
Canning Process:
- Jar Preparation: Sterilize jars and keep them hot until needed.
- Filling Jars: Ladle hot sauce into jars, leaving a ¼ inch headspace. Remove any air bubbles.
- Sealing: Wipe jar rims clean, place lids, and screw bands on, adjusting until fingertip tight.
- Pressure Canning: Process the jars in a pressure canner for 50-55 minutes, adjusting the pressure based on altitude and jar size.
- Cooling: After processing, let the canner cool to zero pressure. Open the lid carefully and cool jars on a cushioned surface for 12-24 hours.
- Storage: Check seals, label jars with contents and canning date, and store them in a cool, dry place.
Publisher at Naznin's Kitchen
Hello! I'm Naznin Aktar, the food enthusiast and recipe curator at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.
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