Well, I finally ran out of the enchilada sauce I canned in October, and after paying $1.79 for one teeny tiny can at the store, I decided it was time for another batch.
I made spaghetti sauce yesterday and canned it today. While I have the canner out, it was now or never on the enchilada sauce.
I did adjust my basic recipe for the whole batch – cut back on the cumin and water. After simmering for a couple of hours, it worked out perfectly divided between 9 pint jars.
Process at 10 pounds pressure for 15 minutes. Voila! 😀
Here’s the mondo batch recipe:
1 – 106 oz can tomato sauce (Contadina is my favorite – Sam’s carries it)
2 to 3 onions (or one LARGE onion), chopped, sauteed in olive oil, and pureed in the blender
6 1/2 teaspoons oregano
9 Tablespoons chili powder
6 1/2 teaspoons dried basil
6 or 7 teaspoons ground cumin
several tablespoons minced garlic
1/2 tomato sauce can (#10) of water
1 teaspoon black pepper
1 1/2 teaspoons salt
You could also add cayenne pepper to taste. Adjust seasonings to your liking.
Enjoy!
We use this on chicken enchiladas, bean burritos, tacos, etc.
For easy bean burritos: take 1 pkg large flour tortillas, divide 1 can of refried beans between them – spread a hefty tablespoon (at least) down the center of each tortilla, then spoon 1 to 2 tablespoons enchilada sauce on each, and lastly top with cheddar cheese. Roll up into burritos, place in a 9×13 pan, and bake at 350 degrees for about 20 to 25 minutes until they’re hot.
Arkansas Soaper 