Enchilada Sauce (canning)
Recipe: Nanette Despain
1/2 bushel tomatoes
1/3 cup chili powder
1/3 cup cumin
1/2 cup coco powder
1/4 cup salt
1/4 cup oregano
1/4 cup thyme (Spanish)
1/2 cup fresh cilantro or 1/4 cup of dried
2 medium onions chopped
1/8 cup black pepper
1 cup apple cider vinegar
Bring to a boil and simmer for 3 hours. Test spice flavors as you go. Use an immersion blender to puree. You can also let the mixture cool and blend in a blender.
Process in hot water bath for 35 minutes for quarts and 30 minutes for pints.
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