enchilada sauce

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.

Enchilada 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!

 

Comments

[Karen @ My Pantry Shelf]

Great idea to can this up! I make a Ranchero Sauce and freeze it for the same purpose, but I prefer having things on the shelf. Thanks for the idea.

[Tamra]

I love this! We make enchiladas a lot. I make and freeze a green sauce (which is pretty tasty) but I have to buy commercial cans of red sauce for making red enchiladas. I am so excited that I can now make my own jars of it!! Thank-you so much!!!

[Jess]

Good Morning! Just wanted to let you know that I linked to this recipe in my post this morning! It was a great suggestion on how to use some tomatoes I had. Thanks!

[Patti]

I've been looking for a good homemade recipe! Bookmarked this one!