OK - I know I just posted about enchiladas. However, I wanted to share the recipe for the beautiful enchilada sauce pictured there and here. You can easily substitute this sauce in for any canned version. It's super easy to make and so much better than the grocery store version. You will have extra, so just pop it in a jar and it should stay fresh for at least two weeks.
Homemade Enchilada Sauce
Yields 2 cups
Ingredients
1 tablespoon canola oil
1 medium onion, diced
2 cloves garlic, minced
3 tablespoons ancho chili powder
1 tablespoon ground cumin
1 (15 ounce) can tomato sauce
1 cup chicken stock
2 teaspoons red wine vinegar
1 teaspoon kosher salt
Directions
1. Heat oil in medium saucepan over medium-high heat. Add onion and saute for a few minutes, until starting to brown on the edges, about 5 minutes. Add the garlic, ancho chili powder, cumin and salt.
2. Add in the tomato sauce, vinegar and chicken broth. Stir to combine, and bring to a boil. Reduce heat to low and simmer for 8 to 10 minutes.
3. Remove from heat, and pour the sauce into a blender or food processor. Process until smooth.
i was actually looking for a recipe for homemade enchilada sauce this past weekend! i was going to make it this week, but i am liking your version better! this came at the perfect time :)
Hi Chelsea. So glad you can use this recipe! The ancho chile powder makes the sauce fairly spicy. If you want to tone it down use regular chili powder. Enjoy.
Hi Robin. I definitely think this can be canned. It's very similar to tomato sauce and it has vinegar which acts as a preservative as well. Mine last for over two weeks in the refrigerator. Good luck :)
i was actually looking for a recipe for homemade enchilada sauce this past weekend! i was going to make it this week, but i am liking your version better! this came at the perfect time :)
ReplyDeleteHi Chelsea. So glad you can use this recipe! The ancho chile powder makes the sauce fairly spicy. If you want to tone it down use regular chili powder. Enjoy.
DeleteI never add chicken stock, I always add water, but I like your recipe more...
ReplyDeleteThe chicken stock adds a bit more flavor...you can substitute in water if you like!
DeleteHi. Just saw your recipe. If I wanted to make a larger batch, do you think it could be canned?
ReplyDeleteHi Robin. I definitely think this can be canned. It's very similar to tomato sauce and it has vinegar which acts as a preservative as well. Mine last for over two weeks in the refrigerator. Good luck :)
DeleteI was wondering if it would ok to make a large batch. And can it..water bath process..
ReplyDeleteI am not an expert on canning in the least but since it's very similar to tomato sauce I think it would work :)
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