homemade canned enchilada sauce

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Hello, I am a homesteading wannabe living in Houston. I love reading this forum.

I found an easy recipe for enchilada sauce and thought I could save a step at dinner by canning a bunch of it. Do you think this would work?

The recipe calls for 1/4 c of oil, 1 onion, 10 oz tomato paste, 2 c. water, 2 t chili powder, 1/2 t oregano and 1/8 t cayenne pepper. Add some chopped jalapenos. You simmer it on the stove for about 20 minutes.

I was just going to take a huge can of tomato paste and adjust the rest of the ingredients to make a huge pot, put in pint jars and then pressure can at 10 psi for 15 minutes.

What do you experts think?

-- Joli Beevers (rjr90@ev1.net), October 28, 2001

Answers

That looks like it should work and sounds yummy. If you wanted to skip the oil, you might could just water bath can it. Maybe add a little vinegar to be on the safe side if you go that route.

-- Susan (smtroxel@socket.net), October 28, 2001.

Sounds like a great recipe for spicy spagettie sause,,LOL, seriously here is an authentic enchalida sauce:

Actually enchalida sause is just a basic red chile sauce. First prepare a Chile Caribe (Basic Chile Concentrate):

10 roasted red chile pods*, 2 cups water

Place water and chile in a large saucepan, heat to boiling. Pour mixture into blender and procee to smooth consistancy.

Roasting: Preheat oven to 250 degrees. Rinse and dry pods, stems removed, and remove seeds if desired. Place chile pods on cookie sheet and place in oven for approximately 10 minutes. Turn chile pods several times to avoid scoarching (the [ods will turn a deeper red).

Now for the enchalida sauce, Yeild about 4 cups:

2 tablespoons shortning, 2 tablespoons flour, 2 cups chile concentrate, 2 cups cold water, 3/4 teaspoon salt, 1 teaspoon garlic salt, 1 tablespoon Oregano,

Heat shortning in medimum sauce pan over medimum heat stir in flour and cookl for about one minute (making a light rue). Add chile concentrate and cook adiitional minute, stirring all the while, gradually add the water and simmer on low for 15-20 minutes.

There you have it, and not a tomato in sight.

Both the chile concentrate and the enchalada sauce freez quite well. We put it in zip locks laid flat on cookie sheets, freeze and then stack 'em up in the freezer. Enjoy...

-- Willy Allen (willyallen2@yahoo.com), October 28, 2001.


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