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How to Can Enchilada Sauce
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3.45 from 29 votes

Enchilada Sauce

This sauce is great for either freezing or canning, and the fire-factor is whatever level you want it to be.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Pantry Staple, Soup
Cuisine: Mexican
Servings: 8 pints
Calories: 231kcal
Author: Cery


  • 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)


  • 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.


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.


Calories: 231kcal | Carbohydrates: 50g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Sodium: 2320mg | Potassium: 2827mg | Fiber: 16g | Sugar: 31g | Vitamin A: 10929IU | Vitamin C: 158mg | Calcium: 142mg | Iron: 4mg