R ~Home Canned Enchilada Sauce

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Here's another recipe I found, this one for enchilada sauce that can be safely canned for later use:

 

Leesa’s Enchilada Sauce

 

1 cookie sheet covered with foil full of halved cored tomatoes

Plus 1 onion quartered

Add 6-8 whole large Anaheim chili’s

Drizzle all with olive oil and salt and pepper

 

Roast at 450 for approx 1 hour. Turn chili’s before they burn too much. They need to blister so they can be peeled.

 

When tomatoes have roasted add them and the onion to a stock pot or blender. Use either a stick blender to puree or blend in the blender. Then add peeled chopped roasted Anaheim chili’s. (In a batch of two trays of tomatoes I used about 1 cup of roasted chopped peppers)

 

Add 1 tablespoon ground cumin, 1 tablespoon minced garlic and 2 tablespoons of canning salt for every cookie sheet of tomatoes

Bring to a boil and then jar and pressure cook pints for 30 minutes and quarts for 45 minutes at 10 pounds.