Enchilada Sauce Recipe
Enchilada Sauce Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
26 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour
MAKES:
26 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour

Ingredients

  • 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

Directions

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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Store cooled sauce in airtight containers in freezer up to 4 months.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Enchilada Sauce in Canning & Preserving 2014 Bookazine 2014, p91

Nutritional Facts

1/4 cup: 19 calories, 0 fat (0 saturated fat), 0 cholesterol, 283mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Store cooled sauce in airtight containers in freezer up to 4 months.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Enchilada Sauce in Canning & Preserving 2014 Bookazine 2014, p91

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forEnchilada Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Smallene User ID: 8488632 265876
Reviewed May. 12, 2017

"This is a great sauce - 100 percent better than store bought."

Loading Image