Red Enchilada Sauce Recipe For Canning

Add the onion oregano chili powder basil ground black pepper salt cumin parsley salsa and tomato sauce.

Red enchilada sauce recipe for canning. Roast for about an hour turning peppers as they blacken and blister. In a small bowl whisk together the flour chili powder cumin garlic and onion powders oregano cayenne marjoram and salt. Heat the oil in a large saucepan over medium heat.

Add remaining ingredients and use an emulsion blender to puree or use aregular blender in batches. Pack tomatoes into hot jars leaving 1 2 inch headspace. Add the flour and whisk for 1 minute making sure the mixture doesn t stick to the bottom of the pan.

Fillsterilized jars leaving a 1 inch headspace. Cook time 45 minutes additional time 15 minutes. Ingredients include tomato puree tomato paste water red chili puree salt chili pepper canola oil onion garlic and more.

Why buy canned enchilada sauce when it is so easy to make it yourself at home with a handful of pantry staples. Preheat oven to 450 degrees. Add the tomato sauce chili powder garlic powder cumin powder dried oregano onion powder and salt.

Bring to a boil and boil gently for 5 minutes. In a medium saucepan over medium heat add the lard or oil. This easy recipe for authentic enchilada sauce takes about 10 minutes to make and uses some basic pantry items.

Heat the oil in medium saucepan over medium high heat. Bottled lemon juice to each pint jar and 2 t. Ladle hot cooking liquid over tomatoes leaving 1 2 inch headspace.