Ball Canning Enchilada Sauce Recipes
HOMEMADE ENCHILADA SAUCE
I use this enchilada sauce for homemade enchiladas.
Provided by Mary Kate
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.
Nutrition Facts : Calories 75.6 calories, Carbohydrate 6.1 g, Fat 5.8 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 135.1 mg, Sugar 3.7 g
ENCHILADA SAUCE FOR CANNING
This is easy to make and thicken after opening for enchiladas, or just use as a Mexican flavored tomato sauce.
Provided by Violet 2
Categories Sauces
Time 2h
Yield 6 pints, 24 serving(s)
Number Of Ingredients 11
Steps:
- add 2-1/2 tsp of spice blend to each pint jar. if omitting seasoning salt, use only 2 tsp.
- PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- COMBINE tomatoes with just enough water to cover in a large saucepan. Bring to a boil and boil gently for 5 minutes.
- ADD specified quantity of spice blend, 1 Tbsp lemon juice and 1/4 tsp salt, if using, to each hot jar.
- PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot cooking liquid over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- PROCESS filled jars in a boiling water canner 40 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 20.1, Fat 0.3, SaturatedFat 0.1, Sodium 16.1, Carbohydrate 4.2, Fiber 1.4, Sugar 2.4, Protein 1
ENCHILADA SAUCE
This chunky, mild sauce is a great way to use up abundant veggies from the garden. It tastes great on Mexican dishes and scrambled eggs. -Rebecca Schwegman, St. Croix Falls, Wisconsin
Provided by Taste of Home
Time 1h20m
Yield 6-1/2 cups.
Number Of Ingredients 14
Steps:
- Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Using tongs, place tomatoes, a few at a time, in boiling water for 30-60 seconds or just until skin at the "X" begins to loosen. Remove tomatoes and immediately drop into ice water. Pull off skins with tip of a knife; discard skins., In a Dutch oven, combine remaining ingredients. Add tomatoes and bring to a boil. Reduce heat; simmer, uncovered, 1-2 hours or until mixture reaches desired consistency., Cool slightly. Process in batches in a blender until smooth. If desired, return all to pan and heat through. Transfer to an airtight container; refrigerate up to 3 days.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 283mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
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