Enchilada Sauce is one of those great things to have on the shelf. Leftover chicken or a couple cans of beans, and whatever veggies you have on hand can make an impressive meal. If you have a stack of corn or even flour tortillas around then you can go the traditional enchilada route. Only have a few tortillas? Use them as a crust for enchilada pie. No tortillas? I bet you have bag of cornmeal to use for tamale pie. What about tortilla chips? The one ingredient essential to pulling it all together is a tasty sauce.
8 cups of thick tomato juice ( I like to use 2 jars of organic R.W. Knudsen )
1 cup cider vinegar
1/2 cup corn syrup
3 tablespoons chili powder (use a good one, the flavor really comes through)
1 tablespoons salt
1/2 teaspoon cayenne (feel free to add more or less)
1/2 teaspoon Tapatio or your favorite hot sauce
Combine all ingredients in a large stainless steel pan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently until sauce reaches the consistency you prefer.
Ladle hot sauce in to jars, leaving 1/2 inch head space. Process in boiling water bath for 30 minutes.
ETA: Today I swapped out the corn syrup with agave. Very good! I tad bit sweeter than the corn syrup, but with a great flavor. Give it a try!