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“What is your name?”
“What is your quest?”
“I seek the holy grail.” (Of food, anyway.)
“What is your favorite color?”
Ok, now that’s out of the way and I can concentrate. 🙂
My current quest is actually to replace all of the things that I threw out of my pantry with healthy, real food alternatives.
Well, OK, so maybe not everything. I’m not sure that anyone could come up with a healthy version of sweetened condensed milk. Le sigh.
While some things have been relatively easy, some things have presented me with more of a challenge. Especially the mixes and boxed meals I used to use on THOSE nights.
You know the ones I mean. I know that if I had those available I would be less likely to hit a drive through on the way home or slap a PB&J on the plate and call it dinner.
*cue dramatic music and announcer with really deep voice* And thus the quest was begun. *more dramatic music*
As I come up with replacements for those cans, boxes, and packages I will share them with you.
To get this thing kicked off I’m sharing my homemade enchilada sauce. Cuz, you know, Mexican food is my favorite food group! 🙂
I chose to make a ridiculously large quantity so I could pressure can it and keep some on hand. Feel free to scale it (way) down. Or up.
If you are new to canning or just need a refresher, you can read all about it here.
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As written, this enchilada sauce 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. Remember to adjust the time for your altitude.
Homemade Enchilada Sauce
- 20 pounds ripe tomatoes
- 1 large onion
- 1 large head of garlic
- 5 Tbsp Chili powder (use more or less to your liking)
- 2 1/2 Tbsp sea salt
- hot peppers (optional)
Coring and Removing Skins
The first thing you’ll want to do is to slip the skins from the tomatoes. It takes a little time, but it makes it easier later on.
Put water in a dutch oven and bring to a boil. Put cold water in your sink and add some ice.
I keep old milk bottles filled with water in the freezer for things like this. When you’re finished with it just re-freeze it.
When the water comes to a boil, put some tomatoes in it. Don’t crowd them. Leave them in for a count of 30.
Then put them in the cold water.
When they’re cool enough to handle, get your cool little corer gadget and take out the cores.
Next, slip the skins off.
Quarter the tomatoes and put them in a large stockpot. Use a potato masher or some similar device and smash a bunch of them in the bottom of the pot.
You want to make sure that you have enough liquid in the bottom so that they don’t stick and burn. Cuz sticking and burning is bad.
Next, take your onion and chop it up. Then peel the garlic cloves.
Throw them in the pot. Well, not really throw because throwing food is not allowed in the house. So place them gently into the pot.
If you are using peppers, now is the time to add those guys to. Remember to use gloves when chopping and seeding hot peppers.
I don’t use peppers in mine. I’m kinda wimpy when it comes to hot spicy stuff. But you spice it up as much as you want. 🙂
Now, bring it all to a boil.
Cooking & Pureeing
After it comes to a boil, reduce the heat and simmer for 30 minutes. Leave the lid off so that some of the liquid boils away.
Take the pot off the heat and allow the tomatoes and stuff to cool for a few minutes.
Because now you’re going to put it all in the blender to puree it. And if it’s too hot when you turn the blender on, the top of the blender will shoot off into the air with a sonic boom and the force of an atomic explosion and splatter tomato insides all over your ceiling.
Or so I’ve heard.
So, please, let it cool a little.
If you want to take the seeds out, now is the time to do it.
Pour it into a food mill and press it into a clean stockpot to get all the seeds out and make it smooth.
Bring it all back to a boil and reduce the heat again so it is just simmering. Simmer until it is the consistency that you want.
Add the chili powder and salt. Give it a taste and adjust the seasonings to your liking, then put the enchilada sauce into pint sized canning jars.
You can store it in the freezer or can it. If freezing, leave about an inch and a half headroom so the jars don’t crack.
If you want to can it, you need to use a pressure canner. Can in pint jars.
Process your lids as directed by the manufacturer.
Wash and rinse your jars and keep hot til needed.
Ladle the hot enchilada sauce into hot jars leaving 1/4 inch of headspace.
Wipe the rims with a clean damp cloth and seat the lids.
Put on the rings and tighten finger tight.
Process at 6lbs pressure for 20 minutes, following the directions that came with your canner. And be sure to follow the directions for your altitude.
As a bonus, if you don’t add anything except the salt, it makes a great tomato soup. I canned a bunch of that too. A two-fer. Because I am just that awesome. 🙂