Grocer to Table | Sauces / Dips / Dressings

Red Enchilada Sauce on YouTube!

This red enchilada sauce is made from fresh ingredients and is perfect with these pork enchiladas!

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Red Enchilada Sauce

This sauce is so easy and delicious! I will never buy canned enchilada sauce again! Give it a try!
Click the link to view video Red Enchilada Sauce
Here, I made Pork Enchiladas with the Red Enchilada Sauce!

Recipe

REd enchilada sauce in glass jars with tray of enchiladas in background.Pin

Homemade Enchilada Sauce recipe

Home made Red Enchilada Sauce is much easier than you imagine! Far more flavorful than canned!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
4.64 from 19 votes
Print Pin Rate
Course: Condiment
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 75kcal
Author: Beth Neels
Cost: $3

Ingredients

Instructions

  • Toast peppers in a dry cast iron pan on both sides, remove and let cool.
    3 dried ancho clillies, 3 dried guajillo or pasilla chillies
  • Quarter onion. Peel garlic. Halve tomatoes. Toast the onions, garlic and tomatoes in the same pan.
    2 fresh tomatoes, 1 medium onion, 4 cloves garlic
  • Remove to a medium saucepan.
  • Once peppers are cool enough to handle. Remove seeds and stem end and place in the saucepan with the onions and tomatoes.
  • Add crushed tomatoes , marjoram and oregano. Almost cover the vegetables with water and bring to boil.
    1 c crushed tomatoes, 1/2 tsp dried marjoram, 1/2 tsp oregano, dried
  • Reduce heat and simmer for 15 minutes or so until the peppers have reconstituted.
  • Place the contents in a blender and cover the blender with a kitchen towel, in case it splatters so you won't get burned. Blend on high at least a minute.
  • Strain the mixture through a fine mesh sieve to remove the solids. Discard the solids. The sauce will look thin at this stage.
  • Add a few teaspoons of oil to a frying pan and heat over medium high heat. Add the strained sauce and fry for a few minutes.
  • Reduce heat and simmer at least 30 minutes until sauce has thickened and coats the back of spoon.
  • Let the sauce sit at least 2 hours for the flavors to mingle.

How to Pressure Can Sauce

  • Ladle hot sauce into hot jars, leaving 1″ headspace (space between the sauce and the rim of the jar). Wipe rim of jars clean with damp towel. Center lids on jars. Tighten band fingertip tight.
  • Place jars in pressure canner on rack with 2″ of water in the bottom. Place lid on canner and lock. Allow steam to vent for 10 minutes.
  • Place the dial or weighted gauge on pot. Allow pot to come up to 10 psi (pounds per square inch) for weighted gauge and 11 psi for dial gauge, over medium high heat. See altitude adjustment in recipe notes below.
  • Process pint jars for 50 minutes. Turn off heat. Allow pressure to vent naturally. Leave for 5 minutes. Then remove lid. Let jars sit in pot for another 10 minutes to cool.
  • Carefully remove from canner and place on counter. Do not disturb for 12-24 hours. Then check seal. Lid should not flex up or down. If any do then jar is not sealed and should be stored in the refrigerator for about a week or frozen for longer storage.
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Video

Notes

Yields about 4 cups or 2 pints.
Any peppers will work in the recipe. Keep in the mind though, the hotter the pepper, the hotter your sauce will be.
If you don't have fresh tomatoes, use canned tomatoes, or frozen tomatoes. I always freeze tomatoes from the garden, in the summer. It's a fast, easy way to preserve them.
Make a large batch! Sauce freezes well!
Leftovers can be refrigerated for 3-4 days.
Reheat in saucepans.
For longer storage, freeze up to 6 months or pressure can it.
Thaw in refrigerator. Reheat per above instructions.
Altitude adjustment for dial gauge pressure canning
0-1000 feet above sea level                     11 psi       
1000-3000 feet above sea level              12 psi       
3000-6000 feet above sea level              13 psi
6000+ feet above sea level                       15 psi
Altitude adjustment for weighted gauge pressure canning
0-1000 feet above sea level                     10 psi   
1000+ feet above sea level                       15 psi

Nutrition

Serving: 0.5cups | Calories: 75kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 57mg | Potassium: 493mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4739IU | Vitamin C: 13mg | Calcium: 30mg | Iron: 2mg
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