This enchilada sauce is vibrantly fresh and delicious. It is a blend of homegrown Roma tomatoes, onions, and garlic. Homemade enchilada sauce can be used for Carnitas Enchiladas, beef, as well as cheese and onion enchiladas. The addition of ancho chiles lends a delightful, subtly sweet undertone, while the fiery chiles arbol impart just the right amount of heat. To finish it off, smoky chipotle chili powder adds a depth of flavor that truly sets this sauce apart.
In addition to enchiladas, this sauce can also be used with tamales, casseroles, and smothered burritos. One of the most exciting aspects of this delightful enchilada sauce is its remarkable shelf stability. After being simmered and preserved through water bath canning, it can be stored safely for up to two years. What a perfect way to enjoy the flavors of summer long after the tomato harvest. Of course, one of my favorite aspects of any homemade food, is that this sauce is completely free of harmful chemical preservatives.
If you’re looking for a recipe to create a fresh and spicy enchilada sauce to have on hand in your cabinet until next tomato harvest, look no further. Once you’ve tasted this sauce, you’ll likely find it’s the only one you’ll ever want to have on hand.
Why Water Bath Can Enchilada Sauce?
Canning fresh produce is the best way to create delicious, heathy, preservative free food that is shelf stable for long term storage. There are two procedures for canning, water bath and pressure canning. Water bath canning is used to preserve food that is acidic. It is used mostly for products that contain vinegar, acidic fruits, or in this case, tomatoes. Conversely, pressure canning is used to preserve foods that are low acid. This technique is appropriate for meats or vegetables without vinegar added. Pressure canning is necessary when foods are low in acid because the temperature required to eliminate bacteria in low acid foods is higher. The pressure canner can reach a temperature thirty degrees higher than that of a boiling water bath.
This recipe for enchilada sauce can be water bath canned because of the natural acidity of the food. Canning times are dependent on the altitude of your geographic location. This recipe for enchilada sauce uses the time based on sea level to 1000 ft above sea level elevation. Here is a chart showing different processing times based on altitude.
The use of proper canning procedures is vital for safety and quality. For comprehensive guidance on safe canning practices, refer to the instructions provided by the USDA. Enjoy the satisfaction of creating and preserving your own delectable enchilada sauce!
How Did We Can? | USDA Complete Guide to Home Canning, 2015 revision
Enchilada Sauce- Water bath canned
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Equipment
- Funnel
Ingredients
- 10 lbs Roma tomatoes (fresh or frozen)
- 1 Yellow onion
- 10 cloves Garlic
- 8 Ancho chiles
- 2 Chiles arbol
- 1 cup Water
- 1 tbsp Mexican oregano
- 2 tbsp Chipotle chili powder
- 2 tbsp Coriander
- 2 tbsp Ground cumin
- 1 tbsp Sea salt
- 3/4 cup Apple cider vinegar
Instructions
- Preheat the oven to 400℉.
- Place quartered tomatoes, quartered onions, and whole garlic cloves on a sheet pan. Roast for 30 minutes, or until tomatoes begin to char on top and skins are pulling away from the flesh.
- While the tomatoes are roasting, heat a small cast iron skillet over medium heat. Toast the chilis on both sides being careful not to burn them. Once toasted, rehydrate the chilis in a bowl of hot water. Once the chilis are rehydrated, remove stems and seeds.
- Remove the sheet pan from oven and cool for 5 minutes.
- Using a tongs, gently pull the skins off of the tomatoes. Place the tomatoes, onions, garlic and chilis into the blender. Make sure to use any juice that is let on the sheet pan.
- Using a fine mesh strainer, strain the blended mixture into the stockpot.
- Turn the burner on to medium heat and add oregano, chipotle chili powder, coriander, cumin, sea salt, and vinegar. Simmer for 30 minutes.
- While the enchilada sauce is simmering, prepare the hot water bath.
- Fill the water bath canner and turn on to boil the water.
- Wash all of the jars, bands and lids in very hot soapy water.
- Place the lids into the boiling water bath to sterilize them.
- Using a funnel, fill each jar with the enchilada sauce, leaving 1/2-inch headspace. Remove any air bubbles with a clean knife or bubble popper. Wipe the rim of the jars and carefully place the lids onto the jar. Tighten the bands only fingertip tight.
- Place the jars into the boiling water canner making sure that there is at least 1 inch of water over the top of the jars.
- Place the lid on the canner and set a timer for 40 minutes. When the timer goes off, turn off the heat. Leave the jars in the canner for a few minutes while preparing a cooling space.
- Place a cutting board on the counter and cover the cutting board with a tea towel. This is where the jars will rest and cool for 24 hours.
- Carefully remove the jars using a jar lifter and place on the prepared cooling surface. The jars should seal fairly quickly but can take up to 12 hours.
Notes
Nutrition
