Canned Enchilada Sauce

Instructions:

1. Prepare a boiling water bath canner and keep clean pint jars hot until ready to fill.
2. Wash the tomatoes and dip them into boiling water for 30–60 seconds. Transfer immediately to ice water, then peel, core, and quarter them.
3. Combine the tomatoes, onion, and garlic in a large stockpot. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the vegetables are very soft.
4. Press the mixture through a food mill or fine sieve to remove the skins and seeds.
5. Return the smooth sauce to the pot and stir in the chili powder, cumin, oregano, smoked paprika, and salt, if using.
6. Simmer the sauce, stirring frequently, until it reaches your desired consistency.
7. Add 1 tablespoon bottled lemon juice to each hot pint jar (or 2 tablespoons to each quart jar).
8. Ladle the hot sauce into the prepared jars, leaving 1/2-inch headspace.
9. Remove any air bubbles, adjust the headspace if needed, and wipe the jar rims clean.
10. Apply the lids and bands until fingertip tight.
11. Process the jars in a boiling water bath:
    • Pint jars: 35 minutes
    • Quart jars: 40 minutes
    • Adjust processing time for your altitude if necessary.
12. Carefully remove the jars and let them cool undisturbed for 12–24 hours. Check that each lid has sealed before storing.

Variations

• Add a pinch of cayenne pepper for a spicier enchilada sauce.
• Replace the smoked paprika with regular paprika for a milder flavor.
• Stir in a small amount of chipotle powder for a smoky, spicy twist.
• Add a teaspoon of cocoa powder for a richer, deeper flavor reminiscent of mole-inspired sauces.
• Blend in roasted poblano peppers before simmering for extra depth and mild heat.

Tips

• Use fully ripe, meaty tomatoes such as Roma or Amish Paste for the richest flavor and a thicker sauce.
• Stir frequently during the final simmer to prevent the sauce from scorching.
• For an extra-smooth texture, blend the sauce after using the food mill.
• Always use bottled lemon juice as directed to ensure proper acidity for safe home canning.
• Use this homemade enchilada sauce for enchiladas, burritos, tacos, taco salads, huevos rancheros, casseroles, Mexican-inspired soups, or as a flavorful simmer sauce for chicken or beef.