Homemade canned enchilada sauce is a wonderful way to preserve the fresh flavor of ripe tomatoes while creating a pantry staple that’s ready whenever Mexican-inspired cravings strike. Rich with tomatoes, garlic, onion, and traditional spices, this sauce delivers a bold, homemade taste that far surpasses most store-bought versions.
Slow-simmered until smooth and flavorful, this enchilada sauce is incredibly versatile. Use it to make classic cheese, chicken, or beef enchiladas, spoon it over burritos, or stir it into taco casseroles. It also works beautifully as a simmer sauce for shredded chicken or beef and adds depth to soups, chili, and rice dishes.
This recipe uses a boiling water bath canning method along with bottled lemon juice to safely acidify each jar for long-term pantry storage. Keeping a few jars on hand means you’ll always have a flavorful homemade sauce ready for quick weeknight dinners or festive family meals.
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Whether you’re preserving a bumper crop of garden tomatoes or simply enjoy stocking your pantry with homemade essentials, this canned enchilada sauce is a recipe you’ll reach for throughout the year.
Servings: About 7 pint jars
Preparation Time: 45 minutes
Cook Time: About 1 hour 15 minutes
Total Time: About 2 hours
Ingredients :
- 10 pounds ripe tomatoes
- 2 cups chopped onion
- 6 cloves garlic, minced
- 1/4 cup chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon canning or pickling salt (optional)
- Bottled lemon juice:
- 1 tablespoon per pint jar
- 2 tablespoons per quart jar
Instructions:
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