canned enchilada sauce recipe?

[rhashell]

Looking for a tried and true recipe to can enchilada sauce. Please help

[Stan41]

Here is my recipe for basic tomato sauce.  If you added pepper and cumin to it it would be enchilada sauce.
Stan
Basic Tomato Sauce Recipe

   

Ingredients

2 Tbsp olive oil
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
1 small stalk of celery, including the green tops, finely chopped
2 Tbsp chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
1 teaspoon tomato paste
Salt and freshly ground black pepper to taste
Method

1 Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.


2 Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. If you want you can push the sauce through a food mill to give it a smooth consistency.

Makes 2 1/2 cups of sauce.

[jnlp33]

I'm not sure about the canning part but my Mom taught me to make enchilada sauce using just dried New Mexico Chiles.  I use a 9 ounce package of New Mexico dried chili.  Take the stems out and gently boil in a pot of water.  Boil until soft.  Put the softened chilis into a seperate container along with a cup or two of the pot water (make sure that the water is skimmed off the top of the pot and not the bottom as the bottom might contain sand/stem etc.).  Blend the chilis until they become liquified (add more liquid from the pot as needed.  The sauce should not be thick at all).  Strain the liquified chillis through a fine strainer (you'll probably have to use a spoon the keep the straining going as it often becomes blocked by seeds.)  Once all of the chilis have been strained you'll have lots of sauce.  Add salt to taste and gently simmer on the cook top so it can thicken up.  You never know if the chilis will be spicy or not.   Sometimes I have to water down my sauce with a little tomato sauce so it's not spicy for my kids.  I definitely prefer the straight up sauce.  I know this is a crazy simple recipe but the dried chiil gives it a complex flavor.  My Mom's family is from Mexico and this is how they make it.  I always make extra and freeze it. 

Jacqueline

[tbird]

  I do the same as jnlp but I use Guajillo Peppers.  It works for me!  :-)