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    Home » Grocer to Table » Red Enchilada Sauce on YouTube!

    Red Enchilada Sauce on YouTube!

    Posted on January 26, 2017 By Beth Neels

    2 shares
    Jump to Recipe Jump to Video Print Recipe

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

    This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.

    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.

    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!
    4.78 from 18 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

    • 3 dried ancho clillies *see notes
    • 3 dried guajillo or pasilla chillies
    • 2 fresh tomatoes *see notes
    • 1 c crushed tomatoes
    • 1 medium onion
    • 4 cloves garlic
    • 1/2 tsp dried marjoram
    • 1/2 tsp oregano, dried

    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.
    saucepans
    cast iron frying pan 8"
    canning jars- Pint
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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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    2 shares

    Reader Interactions

    Comments

    1. Ellen

      May 10, 2017 at 10:21 am

      5 stars
      i always thought enchilada sauce would have tomatoes in it! I love that this is authentic!

      Reply
      • Binky

        May 10, 2017 at 10:29 am

        I had the same notion before I did research in authentic enchilada sauce! Thanks, Ellen!

        Reply

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    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

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