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Homemade Enchilada Sauce


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 2 hours, 30 minutes
  • Yield: 6 cups 1x

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Description

This homemade enchilada sauce is a labor of love, but so worth it! Loaded full of flavor, this sauce will make you want to never go back to the canned enchilada sauce!


Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
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