Need a homemade canned enchilada sauce recipe that will make your enchiladas taste amazing? This is quickly going to be your favorite recipe for homemade canned enchilada sauce. This sauce is easy to make and tastes great on all types of enchiladas.
I also have some fun tips on how to easily can your enchilada sauce so that it stays ready in the pantry for a long time. Let's get started making this delicious homemade canned enchilada sauce recipe!
Perfect Your Enchiladas With This Homemade Canned Sauce Recipe
Making homemade enchilada sauce is a great way to add flavor and texture to your favorite Mexican dishes. It's easy enough to make in the comfort of your own home, so you can enjoy delicious homemade enchiladas any time you want.
The best time to make homemade enchilada sauce is when you have some extra time on your hands, such as on the weekend or during a holiday break. This way, you can take the time needed to perfect the recipe and really get creative with it!
But, if you really want to know the "best time to make enchilada sauce" it's when you've got excess goodies from your garden to throw off into it - imagine fresh tomatoes in your enchilada sauce! EPIC!
With just a few simple ingredients and some patience, you'll have an amazing tasting batch of canned enchilada sauce ready for whenever cravings strike!
What You Need To Make Homemade Canned Enchilada Sauce
- 2 tablespoon butter
- 2 tablespoon flour
- 2-3 tablespoon chili powder (more or less depending on your taste)
- 1 teaspoon garlic powder (or 1 clove fresh)
- Pinch of dry oregano
- Pinch of black pepper
- Pinch of ground cumin
- Pinch of salt
- 6 oz tomato sauce
- 3 teaspoon apple vinegar
- 2 ½ cup broth (chicken or vegetable)
How to Make Homemade Enchilada Sauce
First of all, melt the butter. Add the flour to the butter, stirring constantly and make sure not to get burned. Cook for about 1 minute.
In the pan add the chili, cumin, salt, garlic, oregano and pepper. Add the tomato sauce and stir until everything is well combined.
Pour the broth slowly into the mixture while stirring, followed by the vinegar.
Leave the mixture to simmer for 10-15 minutes until it becomes thick.
Remove from heat and place the sauce in a jar and store it in a fridge for a few weeks.
If you want the sauce to be usable for longer by canning your enchilada sauce, put the jar in a pot filled ¾ with boiling water and leave it to simmer for around 20 minutes to seal.
FAQs About Canning Enchilada Sauce
How long can I store enchilada sauce?
If canned properly, your homemade enchilada sauce should last up to a year. However, it is best to use within 6 months of canning for optimal flavor and texture.
Can I freeze enchilada sauce?
Yes, you can freeze your enchilada sauce. Simply transfer the sauce to a freezer-safe container and store in the freezer for up to 3 months. Thaw before using.
Can I add additional ingredients to my enchilada sauce?
Absolutely! Feel free to experiment and add additional ingredients such as mushrooms, bell peppers, squash or even some shredded cheese.
Tips to Make Homemade Canned Enchilada Sauce
- Choose high-quality ingredients to make your enchilada sauce. Select the freshest and best quality ingredients you can find, like fresh tomatoes, chiles, garlic, onions and spices. These will all combine together to create an amazing flavor that is sure to please even the pickiest of eaters!
- Saute the onions and garlic before adding them to the sauce. This will help bring out their flavors and add depth to the sauce.
- If you prefer a spicier enchilada sauce, feel free to add more chiles or hot pepper flakes as desired.
- When it comes time to can your enchilada sauce, be sure to sterilize the jars and lids. This will keep your canned enchilada sauce fresh for up to a year!
- Once you've canned your enchilada sauce, store it in a cool, dark place. For best results, use within 6 months of canning.
Homemade Canned Enchilada Sauce
- 1 sauce pan
- 1 jar
- First of all, melt the butter.2 tablespoon butter
- Add the flour to the butter, stirring constantly and make sure not to get burned. Cook for about 1 minute.2 tablespoon flour
- In the pan add the chili, cumin, salt, garlic, oregano and pepper. Add the tomato sauce and stir until everything is well combined.2-3 tablespoon chili powder, 1 teaspoon garlic powder, 1 pinch oregano, 1 pinch black pepper, 1 pinch ground cumin, 1 pinch salt, 6 oz tomato sauce
- Pour the broth slowly into the mixture while stirring, followed by the vinegar.3 teaspoon apple cider vinegar, 2 ½ cups broth
- Leave the mixture to simmer for 10-15 minutes until it becomes thick.
- Remove from heat and place the sauce in a jar and store it in a fridge for a few weeks.
- If you want the sauce to be usable for longer by canning your enchilada sauce, put the jar in a pot filled ¾ with boiling water and leave it to simmer for around 20 minutes to seal.