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Enchilada Sauce
Enchilada Sauce in a jar is a great meal starter, and this simple pressure-canning recipe for enchilada sauce will allow you to make it ahead and preserve it on your pantry shelf.
👥 20 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 20 min🔥 Cook: 30 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●griddle
- ●bowl
- ●dutch oven
- ●oven
- ●pot
- ●blender
📝 Preparation Steps
1
Prep the Chiles
2
Begin by rinsing any dirt off the dried New Mexican chiles and patting them dry with a paper towel. Place a griddle or large skillet on high heat and toast the chiles for ⏱️ 8-10 seconds on each side, just until they begin to puff and blister. Be careful not to burn them, as this will make the sauce bitter.
3
Once cooled, remove and discard the stems and seeds from the chiles, then tear them into large pieces and place them in a medium-sized bowl.
4
Cover the chilis with the 2 cups of boiling water and let them sit for about ⏱️ 20 minutes, until softened. Drain the chiles, but be sure to reserve 1 cup of the soaking liquid for later.
boiling water2 cups
5
Make the Sauce
6
In a large, heavy-bottomed Dutch oven (about 6 quarts), heat the olive oil over medium-high heat. Add the minced garlic and sauté for about ⏱️ 30 seconds, until fragrant.
olive oil1 Tbsp
7
Add the coarsely chopped onions. Cover and cook, stirring occasionally, for about ⏱️ 10 minutes until the onions begin to soften. Once softened, uncover and continue cooking, stirring often, for an additional ⏱️ 5-10 minutes, until the onions become a deep caramel color.
coarsely chopped onion (about 4 large onions)5 cups
8
Stir in the diced tomatoes, brown sugar, chili powder, salt, cumin, ground red pepper, and the softened chiles (along with the reserved soaking liquid). Remove the pot from the heat and let everything blend together.
chili powder2 Tbspsalt2 tspground cumin2 tspground red pepper1 tsp
9
Working in batches, transfer the tomato mixture to a blender and blend until smooth. (Alternately, use an immersion blender.)
10
Pour the pureed sauce back into the Dutch oven and bring it to a boil over medium-high heat. Once boiling, reduce the heat and let the sauce simmer uncovered for about ⏱️ 25 minutes, stirring often. The sauce should thicken and darken in color as it cooks.
11
Pressure Canning
12
Fill your pressure canner with about 2 inches of water and bring it up to a gentle simmer (around 180°F).
13
Ladle the hot enchilada sauce into the warm jars, leaving about 1-inch of headspace at the top. Remove any air bubbles, and wipe the rims of the jars clean. Center the lids on the jars and screw on the bands until they are fingertip-tight.
14
Place the jars on the canner rack, making sure they aren’t touching each other. Secure the lid on the canner, vent steam for ⏱️ 10 minutes, and then bring the pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner. Process the jars for ⏱️ 50 minutes, adjusting pressure to altitude (see notes).
15
Once the canning time is up, turn off the heat and let the pressure in the canner return to zero and cool completely. Allow the canner to cool for 5 more minutes before removing the lid. Carefully remove the jars and transfer them them to a towel on the counter to finish cooling completely.
16
Check seals, clean jars, and store.
17
Properly canned and sealed jars will maintain peak quality on the pantry shelf for 12 to 18 months, and be good to eat as long as they're sealed. Refrigerate after opening.
Nutrition Facts
calories
50 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
2 g
sugar Content
6 g
sodium Content
352 mg
protein Content
1 g
carbohydrate Content
10 g
saturated Fat Content
0.2 g
unsaturated Fat Content
1.2 g
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