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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.

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I make a BIG batch of this and either can or freeze it.  It’s wooooonderful!  We eat it in enchiladas, over tacos, burritos, etc.  The smell as it’s cooking is simply divine.    🙂

Very easy to make!

2 tablespoons olive oil
1 small onion, chopped
1/2 teaspoon dried oregano
2-3 teaspoons chili powder
1/2 teaspoon dried basil
1-2 teaspoons ground cumin
1 heaping tablespoon minced garlic (love garlic!)
1 – 8oz can tomato sauce
1 cup water
1/2 teaspoon salt
1/2 teaspoon pepper

Saute onions in oil, add spices and garlic and cook for a couple of minutes. Add other ingredients and simmer on low for at least 30-45 minutes. Stir occasionally to make sure it doesn’t stick. Adjust seasonings to your taste. If you like really hot food, you could add red pepper flakes to this too. (I like a little spice, but not heat!)

I process this in my blender after it cools (kiddo doesn’t like onions), and the consistency is excellent.

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