Enchilada Sauce

Name: Enchilada Sauce
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 6-1/2 cups.
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

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

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.

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.