6
Submitted by Violet 2
"This is easy to make and thicken after opening for enchiladas, or just use as a Mexican flavored tomato sauce."
photo by Linajjac 
- Ready In:
- 2hrs
- Ingredients:
- 11
- Yields:
-
6 pints
- Serves:
- 24
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ingredients
- 12 cups halved cored peeled tomatoes (about 24 medium or 8 lb)
- water
- spices
- bottled lemon juice
- salt (optional)
-
You will need
- 6 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons oregano
- 2 teaspoons garlic powder
- 2 teaspoons ground coriander
- 1 1⁄2 teaspoons seasoning salt (optional)
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directions
- add 2-1/2 tsp of spice blend to each pint jar. if omitting seasoning salt, use only 2 tsp.
- PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- COMBINE tomatoes with just enough water to cover in a large saucepan. Bring to a boil and boil gently for 5 minutes.
- ADD specified quantity of spice blend, 1 Tbsp lemon juice and 1/4 tsp salt, if using, to each hot jar.
- PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot cooking liquid over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- PROCESS filled jars in a boiling water canner 40 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Questions & Replies
-
Can we cook it down a bit to thicken before canning? Same time for processings?
sdfields56
-
what are the ingredients for the spice mixture that you use?
Gloria L.
-
I know I'm probably overthinking this, but the line "ADD specified quantity of spice blend" really confuses me. Are the quantities listed for the entire batch, so you are saying to divide it up depending on how many jars you have? Or, am I putting those amounts into each jar? Why not just mix the spices in before you divide up into jars? I'm hoping to make this today, thanks for clarifying!
Nita.Shippy
-
How do you thicken after opening?
bigmamamorris
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Reviews
-
Pretty close to the enchilada sauce flavor that I was looking for. I sauced my tomatoes and added the seasonings with just a bit more added as well.
-
Great recipe! The only thing I did a little different, is all everything together and blended it to make it semi smooth. Plus added 1 tsp. cocoa powder. Excellent!!!!!!!!!
michEgan
-
This recipe is a keeper. I made this and gave some away as gifts and everyone's response was wonderful. Getting ready to make this years batch but think I will make more!
SPot1
-
Although I haven't tasted this sauce, I am in the process of making it as I type this review. It's a great way to use fresh garden tomatoes, and make something besides salsa. I put my tomatoes (along with the water) in my food processor because I like a smoother consistency to my enchilada sauce. Can't wait to try it!
sizwizz
-
I have made this many times and I cant believe that I haven't reviewed this before. I can make the spice in bulk and store in a jar. As I have a few tomatoes I can do a few jars at a time. This is my go-to fill in canning recipe. Maybe I dont have enough tomatoes for another sauce I normally make but I would have enough to make a few jars of this. Nothing goes to waste. Not only do I use this on enchilada's, I use it to make goulash as well. I just add a little extra garlic when I make my goulash. LOVE IT. Thank you!
TammyLouise
see 1 more reviews
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RECIPE SUBMITTED BY
Violet 2
- 2 Followers
- 6 Recipes
There are so many things I enjoy. I do some quilting, sewing, a bit of calligraphy,embroidery, and counted cross stitch, along with other things. I have been married a long time to my high school sweetheart. We have one married daughter with an adorable little granbaby !I also am trained in food safety/preservation. That is one of my big passions. I can a lot of food each year for my family and also for gifts. I would rather shop produce markets than the mall any day !
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