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
Total TimePrep: 20 min. Cook: 1 hour
- 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.
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 NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1/4 cup: 19 calories, 0 fat (0 saturated fat), 0 cholesterol, 283mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.
Originally published as Enchilada Sauce in Canning & Preserving 2014 Bookazine