This chunky, mild sauce is a great way to use up abundant veggies from the garden. It tastes great on Mexican dishes and scrambled eggs.—Rebecca Schwegman, St. Croix Falls, Wisconsin
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- 10 plum tomatoes
- 3 cups water
- 2 medium onions, chopped
- 2 medium carrots, shredded
- 1 medium zucchini, shredded
- 1 large sweet red pepper, chopped
- 1 cup minced fresh cilantro
- 2 jalapeno peppers, seeded and chopped
- 7 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow “X” on the bottom of each tomato. Using tongs, place tomatoes, a few at a time, in boiling water for 30-60 seconds or just until skin at the “X” begins to loosen. Remove tomatoes and immediately drop into ice water. Pull off skins with tip of a knife; discard skins.
- In a Dutch oven, combine remaining ingredients. Add tomatoes and bring to a boil. Reduce heat; simmer, uncovered, 1-2 hours or until mixture reaches desired consistency.
- Cool slightly. Process in batches in a blender until smooth. If desired, return all to pan and heat through. Transfer to an airtight container; refrigerate up to 3 days. Yield: 6-1/2 cups.
Originally published as Enchilada Sauce in Canning & Preserving 2014 Bookazine 2014, p91
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