Homemade Canned Enchilada Sauce
Easy and fun to make, this homemade canned enchilada sauce is going to bring your enchiladas to a new place - and help you preserve those excess tomatoes.
Equipment
- 1 sauce pan
- 1 jar
Ingredients
- 2 tablespoon butter
- 2 tablespoon flour
- 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
- 3 teaspoon apple cider vinegar
- 2 ½ cups broth
Instructions
- 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.
Video
Nutrition
Serving: 1jarCalories: 385kcalCarbohydrates: 38gProtein: 7gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 60mgSodium: 3641mgPotassium: 891mgFiber: 9gSugar: 12gVitamin A: 7435IUVitamin C: 12mgCalcium: 92mgIron: 5mg
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