Enchilada Sauce
October 12, 2021 • 0 comments
Large batch- instructions on how to pressure can and preserve it- for use over our own beef, pork, or chicken!
Ingredients
- (27 cups) Tomato Puree
- (10, seeded and cut fine) Jalapenos
- (5) Garlic cloves, minced
- Large onion, chopped fine
- (3 cups) Beef broth
- (1 cup) Brown sugar
- (5 tsp) Granulated garlic
- (4 tsp) Redmond's Salt
- (12 tsp) Cumin
- (5 tsp) Oregano
- (6 tablespoons) Chili Powder
Directions
Either hand chop or put onions, peppers, and garlic in a food processor. From there, saute them in couple of tablespoons of olive oil until nice and golden. Add them to your tomato puree in a large stock pot and then add all the other ingredients. Stir well. Bring to a boil and then simmer about 20 minutes (you can go longer if you want a thick sauce). Ladle hot liquid into all ready warm jars. Pressure can for 45 minutes at 15 lbs pressure. Makes between 7-9 quarts.
Your enchilada sauce is now shelf stable! Make sure to use it on our McIntyre Pastures ground beef, shredded roast, shredded pork, or any of our pastured chicken. Yum!
