Authentic Enchilada Sauce Recipe for Canning

Directions

• Toast the dried chiles in a hot cast iron pan for 10-15 seconds per side. Don’t cook any longer, or they will burn.
• Cut open all the chiles and remove the seeds. Then cut or tear all the chiles up into small pieces.
• Combine the chiles, onions, garlic, and tomatoes in a large Dutch oven or stock pot. Turn heat to high and bring to a boil.
• Reduce to a simmer, and simmer for 15 minutes. Then separate the liquids from the solids using a strainer (making sure to keep the liquid).
• Add 1 cup of the liquid back into the solids, and blend everything very thoroughly (with a countertop blender or immersion blender).
• Add between 1 and 2 more cups of the liquid, depending on how thick or thin you want your sauce. I usually only add 1 additional cup in this step for a sauce thickness that is comparable to store-bought.
• Optional step: For extra-smooth sauce, strain your sauce through a fine mesh strainer or bag.
• For canning, put sauce in pint jars, leaving 1 inch of headspace. De-bubble and wipe rims. Place on lids and rings. Process for 50 minutes at 10lbs of pressure (if you have a weighted regular) or 11lbs of pressure (if you have a dial/gauge regulator). Adjust time and pressure as needed if you are at a high altitude.