I’m to the point where I don’t buy pre-made salsa, meat stock, pizza sauce, pasta sauce, Dijon mustard, barbecue or even Asian dipping sauce anymore. I can all of these things, for healthy, inexpensive, and to-my-taste pantry staples. I recently added enchilada sauce to my pantry preps. Along with my home canned meat and beans, this enchilada sauce means any night I can put together homemade pork, chicken, beef, or bean enchiladas in a couple minutes. Now that’s fast food.
We crave this enchilada sauce, even for just for chip dipping. Pop open a jar, add some cheese and warm up for a ranchero cheese sauce. Besides enchiladas and dip, serve over burritos or as a dip for rolled tacos. I’ve seen homemade enchilada sauces using dried chilies, and while that looks incredible, this uses dried chili powder making it a cinch to put together.
Because this is a canning recipe, I’m using Clear-Jel instead of flour or common corn starch. Some prefer a thin enchilada sauce, but I like mine with some heft, so just make it your desired thickness. Yes, I know there is a large amount of chili powder and cumin, but if you are making food from scratch, particularly canning, buying spices in bulk is the way to go to save money. Savings can also be earned with buying industrial cans of tomatoes, including tomato sauce. I paid $3.50 for a 6 pound, 6 oz can of tomato sauce. I also recently switched from canola oil to avocado oil as a healthier alternative, but use any appropriate oil here.
- Note – I followed Ball’s canning instructions for enchilada sauce, but this exact recipe has not been tested by the USDA.
Home Canned Enchilada Sauce
Yield – 8 1/2 pints
3/4 cup avocado oil, or canola oil
1 cup chili powder
1/4 cup cumin
8 cups beef broth, or 8 cups of water and 8 tsp bouillon
10 cups tomato sauce
2 tsp Mexican oregano, crushed
4 cloves of garlic, minced
salt and pepper to taste
3/4 cup Clear-Jel
Warm oil and toast chili powder, cumin, oregano, and garlic.
Add broth, tomato sauce and salt/pepper to taste.
Bring to a simmer. Take enough hot mixture out to make a slurry with the Clear-Jel. Add Clear-Jel mixture to pot and stir until incorporated. Bring back to a simmer and cook until desired thickness.
To clean, pint canning jars, add enchilada sauce leaving one inch head space. Pressure can for 50 minutes at 10 pounds of pressure, following your canner’s instructions.