This enchilada sauce is perfect and as close to Ajo Al’s as I can get it! You can adjust the heat by picking hot or mild peppers or a mix of both. I like it spicy, but not too spicy!
Red Enchilada Sauce (Pressure Canning)
Prep time
40
minutesProcessing time
75
minutes for pint and a halfProcessing time
60
minutes for pintsYields 8 pint and a half jars or 12 pints
Ingredients
10 Plum or Roma tomatoes
56 New Mexico chili pods (hot, mild or a mix of both)
10 Pasilla or ancho pods
16 Arbol chili pods if you like heat, if not, leave them out!
4 Onions, peeled and quartered
24 Cloves Garlic, peeled
2 tsp Mexican oregano
2 tsp Ground cumin
2 tsp Kosher salt
8 Cubes Knorr chicken bouillon
8 Cups Filtered water
1/4 cup white vinegar
Directions
- Prepare your chilis by snapping off the top and removing all the seeds (except the arbols). Seeds are bitter and will make a bitter sauce.
- Bring a pot of water to a boil, drop in chilis, onions, tomatoes, garlic and oregano. Cover and turn of heat. Let steep 15 minutes, NO LONGER! The longer you steep the chilis, the more bitter your sauce will be.
- Drain chilis.
- Working in batches with your blender, fill half way with chili pods, garlic and onion. Add a cup of fresh water, chicken bullion, salt and cumin. If you need more water, add it.
- Strain sauce through a mesh sieve into a pot.
- In the end you should have added 8 cups of water, 8 chicken bullion cubes, 2 tsp salt and 2 tsp cumin. Whisk in the pot to combine all batches from the blender and bring to a boil.
- When sauce is hot, fill your jars leaving 1 inch headspace, de-bubble, wipe rims and put on your lids and rings fingertip tight. Add your filled jars to a simmering pressure canner.
- Process pint and a half jars for 75 minutes and pints 60 minutes.
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