I’m all for the ease of access of twisting open a can of enchilada sauce to get dinner done in a flash, but boy-oh-boy, I just may never go back to canned sauce after making homemade!
This homemade sauce is homemade down to the nitty gritty. That’s right, roll up your sleeves because we are going to be conquering blanching, peeling and seeding tomatoes! I promise you guys, it is not as bad as it sounds! As long as you set aside the appropriate amount of time, have your stations set up for the blanching, peeling and seeding process, you will be a-ok. I will forewarn you, though, if it has already been a long or stressful day or if you are in a time crunch, this process will take you to church and test your patience. So make sure everything is good to go and you will be so proud of the outcome!
I tell ya, it is such a rewarding feeling to make your own sauce and then turn around and roll up a batch of enchiladas in it to serve up for dinner that night. Its prime tomato season and this sauce just couldn’t get any better. Whether it’s fresh tomatoes from your garden, or from the grocery store, this sauce will win your heart over. Take your time and take it all in. It would even be a fun little task to have your little ones help with! Or your friends and family! I love getting to help my mom process her garden goodies and that is the inspiration for this homemade enchilada sauce.
So roll up your sleeves and get ready for a big ol’ pot of deliciousness!
Homemade Enchilada Sauce
Makes 6 cups.
- 3 1/2 pounds roma tomatoes
- 2 small jalapenos (or 1 medium size), roughly chopped, seeds and inside ribs removed
- 1 medium onion, roughly chopped
- 1 teaspoon ground cumin
- 1 1/2 teaspoons salt
- 2 teaspoons chili powder
- 1 teaspoon chopped garlic
- 1 teaspoon sugar
- 1 cup water
- 1 14.5oz can diced tomatoes in juice
- Set aside at least 30 minutes to complete the blanching, peeling and seeding process. Bring a large pot of water to a rolling boil. Make and ice bath in a large bowl with ice and water. Have two separate medium bowls ready to use for the skin and seeds discards and the tomato pieces to keep.
- Using a small knife, slice an “X” on the bottom of each tomato, just enough to puncture the skin. Working in small batches, boil the tomatoes for 1.5-2 minutes. Immediately transfer the tomatoes from the boiling water to the ice bath with a slotted spoon. Let them cool slightly and then use your fingers or a paring knife to peel the tomato skin from the “X” towards the other end of the tomato. Keep doing so until all of the skin is removed. Slice the tomatoes in half and use a spoon to scrape the seeds out into the same bowl that you discarded the skins into. Set the good tomato aside into another bowl for later use. Continue this process until all the tomatoes are done.
- In a large, deep pot, bring the tomato pieces, onion, and jalapenos to a simmer over medium heat. Simmer for 20-25 minutes or until the mixture is cooked down and soft. Add in the water, canned tomatoes, cumin, salt, chili powder, garlic and sugar and stir until combined. Using either a food processor or an immersion blender, blend the tomato mixture until smooth. Let the sauce simmer for another 20-30 minutes on low heat.
- Use the sauce right away, or let it cool prior to pouring it into containers to be refrigerated or frozen. If you are wanting to can this sauce, please research the correct process of doing so and make sure to have the correct acid levels in the sauce to insure a safe canning process. Enjoy!