Making and Canning Enchilada Sauce: A Flavorful Pantry Staple

Enchilada sauce is a cornerstone of Mexican cuisine, bringing bold and vibrant flavors to enchiladas, casseroles, and more. By making and canning your own enchilada sauce, you can customize the spice level and savor authentic taste without preservatives. Here’s how to create and preserve this versatile sauce step by step.

Why Make Your Own Enchilada Sauce?

Homemade enchilada sauce offers unparalleled flavor compared to store-bought versions. It’s free from unnecessary additives and customizable to suit your taste preferences. Canning it ensures you have a ready supply of this delicious sauce for quick, homemade meals.

Ingredients and Tools

Ingredients:

2 tablespoons of vegetable oil
2 tablespoons of all-purpose flour
1/4 cup chili powder (adjust to taste)
2 cups of chicken or vegetable broth
1 (15-ounce) can of tomato sauce or 2 cups homemade tomato puree
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1 teaspoon salt (or to taste)
Optional: cayenne pepper for extra heat

Tools:

Large saucepan
Whisk
Sterilized canning jars with lids and rings
Large water bath canner
Jar lifter and canning funnel
Clean kitchen towels

Step-by-Step Instructions

Prepare the Sauce

Heat the vegetable oil in a large saucepan over medium heat. Add the flour and whisk continuously for about 1 minute to create a roux.
Stir in the chili powder, continuing to whisk for another 30 seconds until fragrant.
Gradually add the chicken or vegetable broth, whisking to combine and avoid lumps.
Add the tomato sauce, cumin, garlic powder, onion powder, oregano, and salt. Stir well to combine.
Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly. Adjust the seasoning and spice level to your preference.

Fill the Jars

Using a canning funnel, ladle the hot enchilada sauce into the sterilized jars, leaving about 1 inch of headspace. Wipe the rims with a clean, damp cloth to ensure a proper seal.

Seal the Jars

Place the lids on the jars and screw the rings on until fingertip-tight. Be careful not to overtighten.

Process the Jars

Place the jars in a water bath canner, ensuring they are fully submerged. Process for 35 minutes (adjust for altitude if necessary). Remove the jars and let them cool completely.

Storing and Using Your Enchilada Sauce

Check the seals on the jars once they’ve cooled. Properly sealed jars can be stored in a cool, dark place for up to one year. Unsealed jars should be refrigerated and used within a few weeks.

This homemade enchilada sauce is perfect for traditional enchiladas, layered casseroles, or as a flavorful addition to soups and stews. Its bold flavor and smooth texture make it a versatile ingredient for countless dishes.

Tips for Success

Choose Quality Chili Powder: The flavor of your sauce hinges on the quality of your chili powder, so use the best you can find.
Experiment with Spices: Add smoked paprika, chipotle powder, or fresh garlic for a unique twist.
Adjust Thickness: For a thicker sauce, simmer longer or add an extra teaspoon of flour to the roux.

Making and canning enchilada sauce is a rewarding way to bring the flavors of Mexico into your kitchen. With a little effort, you’ll have jars of homemade sauce ready to elevate your meals at a moment’s notice.