Red Enchilada Sauce on YouTube!

• Toast peppers in a dry cast iron pan on both sides, remove and let cool.
• Quarter onion. Peel garlic. Halve tomatoes. Toast the onions, garlic and tomatoes in the same pan.
• 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.
• 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.
• 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.
• The inspiration for this sauce came from the Mexican Food Journal Link below
• http://mexicanfoodjournal.com/red-enchilada-sauce/

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.