Pressure Canned Enchilada Sauce Recipe: A Homemade Pantry Staple
This pressure canned enchilada sauce recipe will have you ditching the store-bought cans for good! It’s packed with flavor and gives you the convenience of homemade enchilada sauce that is ready whenever you need it. You can create this flavorful, versatile sauce that will improve your Mexican-inspired dishes with just a few simple ingredients and your pressure canner. Make sure you properly roast those chiles to unlock their deep, smoky flavor.
Pressure canning is essential for safely canning and storing the low-acid ingredients in this recipe.
Pressure Canned Enchilada Sauce Recipe
Equipment
- Large pot
- Skillet
- Blender
Ingredients
- 6 New Mexican chile peppers dried
- 2 cups boiling water
- 2 cloves garlic finely chopped
- 1 tablespoon olive oil
- 2 ½ cups chopped onion about 1 large onion or 2 small onions
- 3 cups canned diced tomatoes two 14.5 oz cans
- ¼ cup brown sugar packed
- 1 tablespoon chili powder
- 1 tablespoon cocoa powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes optional
Instructions
- Prepare peppers. Rinse the dried chile peppers under some water to remove any dirt. Pat them dry with a towel.
- Cook chile peppers. Place a skillet over medium heat. Cook the chile peppers for 8-10 seconds or until they just start to puff up and bliste. Then flip them over and cook for another 8-10 seconds or until they resemble the other side. (You want to prevent the chile peppers from burning; this will affect the taste of the sauce.)
- Cool and remove stems and seeds. Transfer the chiles to a plate lined with a paper towel to cool. Once cool enough to handle, remove the stem and seeds and discard them. Tear the chiles into a few pieces and transfer them to a bowl.
- Soak chiles. Cover the chiles with 2 cups of boiling water. Cover with a tea towel and allow the chiles to sit for 20 minutes. Once the chiles are soft, reserve 1 cup of the soaking water and then drain the chiles.
- Saute garlic. In a large pot over medium heat, add the olive oil. Once the olive oil has warmed, add the garlic and saute for about 30 seconds.
- Caramelize onions. Next, add the onions and stir until well incorporated. Bring the heat down to medium-low and cover. About every minute or so, stir the onions, making sure they don’t stick to the bottom of the pot or burn. Do this for about 10 minutes. Once the onions are nice and soft, remove the lid and cook for another 5-10 minutes, stirring often until they are nicely caramelized.
- Add rest of ingredients. Add the tomatoes, brown sugar, chile powder, cocoa powder, cumin, salt, softened chile peppers, and reserved water. Stir to combine. If you want more heat, add in the optional red pepper flakes at this point. Remove from the heat.
- Blend. Working in batches, process the tomato mixture in a blender or food processor until nice and smooth.
- Simmer mixture. Transfer back into the large pot and bring to a boil. Once boiling, reduce the heat to a simmer and allow the mixture to simmer for about 30 minutes or until it has thickened and has darkened in color.
- Prepare for canning. While the sauce is simmering, wash the jars in hot soapy water. Transfer them to the pressure canner and add enough water so the jars are about half full and the water is to the recommended line. Cover (but don’t seal) and place over medium-high heat. Place your rings and lids into a saucepan with water, place over low heat, and bring to a simmer.
- Fill jars. Once the sauce has thickened, ladle it into the hot jars, leaving 1-inch head space. Remove any air bubbles using a debubbler, and then wipe the rims off with a clean, damp cloth or a vinegar-moistened cloth. Place the lids on top, followed by the rings, and tighten them until they are fingertip-tight.
- Process jars. Transfer them into the pressure canner. Fill the canner with at least 2 inches of water or to the recommended line of your pressure canner. Place the canner lid on and secure it tight. Set over medium-high heat and allow the canner to vent continuous steam. Once the steam is venting, allow it to steam for 10 minutes. After the 10 minutes, set your weighted canner to 10 pounds or your dial to 11 pounds (adjusting for elevation) and process jars for 50 minutes. If your pressure drops below 10 pounds for weighted or 11 pounds for dial, stop the timer, bring the canner back up to pressure, and restart the timer. This sauce needs to be processed for 50 minutes at the correct pressure.
- Cool. After 50 minutes, turn off the heat and allow the pressure to drop to zero naturally. Once the pressure is at zero, remove the weight or set the dial to zero and allow the steam to vent. Wait 5 minutes after the venting has stopped before removing the lid. Remove the lid by tilting the lid away from you. Allow the jars to sit in the canner for 10 minutes. Transfer jars to a heat-safe place and allow them to cool for 12-24 hours.
- Check seals. After they’ve cooled for 24 hours, check the seal. If they have a proper seal, label them and store them in a cool, dark place for up to 18 months (per your lids manufacturer’s recommendations).
Notes
- Depending on how long you allow your sauce to simmer will determine how much sauce you are left with. I used half-pint jars and ended up with 6 half-pint jars.
- I used Don Enrique New Mexican chile peppers. You can find this in the Latin aisle of the grocery store.
I’m all about making things from scratch, but those store-bought items are sometimes much easier. I used to buy enchilada sauce for years because it was easier to grab a can at the store. But then I decided to make my own. This pressure canned enchilada sauce recipe is so much more flavorful than anything you can buy.
My family loves it when I use this sauce, and I love knowing exactly what’s in it. Plus, having jars ready to go in the pantry is a lifesaver on busy weeknights. I can whip up a batch of enchiladas in no time!
Key Ingredients and Tools
Getting the right tools and ingredients can make all the difference. Here are a few key things to keep in mind for this recipe:
- New Mexican chile peppers. You’ll typically find these dried peppers in the Latin aisle of the grocery store. They give the sauce its authentic flavor, but you could substitute it with ancho chiles in a pinch for a slightly different taste.
- Pressure canner. This isn’t your grandma’s boiling water bath! A pressure canner is essential for safely canning low-acid foods like this enchilada sauce. It ensures the sauce reaches a high enough temperature to destroy harmful bacteria.
- Debubbler. This handy tool helps remove air bubbles from the jars before sealing them. Getting rid of those bubbles is essential for a good seal and prevents the sauce from spoiling.
- High-powered blender. A good blender is essential since this recipe requires you to blend the sauce until it is smooth. A high-powered blender will make quick work of the peppers and onions, but if yours isn’t very strong, you may need to blend the sauce in smaller batches to get it nice and smooth. An immersion blender could work, too, especially if you have a deep pot!
The right equipment and ingredients will make this recipe a breeze and give you delicious, safely preserved enchilada sauce!
Troubleshooting and Help
Totally understand! Pressure canners can seem intimidating initially, but they’re not that bad once you get the hang of it. The most important thing is to follow the manufacturer’s instructions carefully. Make sure you understand how to vent the canner properly and how to monitor the pressure. It’s also a good idea to do a test run with just water to get comfortable with the process before you start canning your sauce.
Absolutely! Ancho chiles are a good substitute for New Mexican chiles. They have a similar flavor profile, although they might be a bit milder. You could also experiment with other dried chiles, like guajillo or pasilla, to create your unique flavor. Just keep in mind that the spiciness and smokiness of the sauce will vary depending on the type of chile you use.
Happens to the best of us! Simmering the sauce for a longer time will help it thicken naturally. You can also try adding a small amount of cornstarch or arrowroot powder dissolved in a little cold water. Just whisk it in gradually and simmer for a few more minutes until you reach the desired consistency.
If you’re not a fan of spicy food, you can easily adjust this enchilada sauce recipe to your liking. Start by using fewer chiles or removing the seeds and membranes, which hold most of the heat. Adding a touch of sweetness with honey or brown sugar can help balance the flavors, while a spoonful of sour cream or yogurt will cool things down and add a creamy texture. The best approach is to taste the sauce as you go and adjust the ingredients until you get the perfect level of spiciness for your palate. You can also try my creamy chicken enchiladas, which are milder.
If you have more questions, just message me. I’ll be happy to help.
There you have it! A homemade pressure canned enchilada sauce recipe that’s ready whenever you are. It’s so much tastier than anything you can buy at the store, and you’ll feel great knowing exactly what went into it. It’s perfect for those nights when you want a quick and easy meal without sacrificing flavor.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.