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+ servings

Canning Homemade Enchilada Sauce

This sauce is great for either freezing or canning, and the fire-factor is whatever level you want it to be.
4.43 from 7 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Pantry Staple
Cuisine Mexican
Servings 8 pints
Calories 231 kcal

Ingredients
  

  • 20 pounds tomatoes
  • 1 large onion roughly chopped
  • 1 large head garlic peeled
  • 5 Tbsp chili powder
  • 2 1/2 Tbsp sea salt
  • peppers (optional)

Instructions
 

  • Slip the skins on the tomatoes.
  • Core and quarter and add to stockpot.
  • Using a potato masher, mash some of the tomatoes so there is liquid in the bottom of the pot.
  • Add chopped onions, peeled garlic, and seeded and chopped hot peppers if using.
  • Bring to a boil, stirring frequently so it doesn't stick.
  • Reduce heat and simmer for 30 minutes. Don't cover the pot so it can start to reduce.
  • Remove from heat and let cool for about 10 minutes.
  • In batches, place in a blender and puree.
  • If you want to remove the seeds, pour into a food mill and press into a clean stockpot.
  • Return to a boil and reduce to a simmer.
  • Simmer until it is the consistency that you want.
  • Add chili powder and salt. If you like to heat things up, you can add any peppers that you want at this time. Adjust seasonings to taste.
  • Put in pint jars and process at 6 pounds pressure for 20 minutes. Remember to adjust for your altitude.

Notes

This enchilada sauce can be canned or frozen.  If you don't add the chili powder, it makes a great tomato soup.
As written, this recipe needs to be pressure canned. To use a waterbath canner, add 1 Tbsp bottled lemon juice to each pint jar before filling with sauce. Then process for 35 minutes.

Nutrition

Calories: 231kcalCarbohydrates: 50gProtein: 11gFat: 3gSaturated Fat: 1gSodium: 2320mgPotassium: 2827mgFiber: 16gSugar: 31gVitamin A: 10929IUVitamin C: 158mgCalcium: 142mgIron: 4mg
Keyword canning recipe, enchilada sauce
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