Canning Red Enchilada Sauce/Oven Roasting Peppers

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Hatch green chilis
Considering frugal
We added a few items to our summer can and freeze this weekend. We found Hatch green chili’s on sale for $.50 per pound so we oven roasted, peeled diced and froze four pounds. That is about a years worth of green chili’s for us. Warning! Use rubber gloves! Although the green chili is one of the mildest peppers to use in a recipe, the pepper skin houses much of the pepper oil and it will attach itself to your hands! Ouch!

I roasted the peppers on a foil lined baking sheet under the broiler. Roast them for about 5 minutes on each side and then place them in a sealed plastic bag for 20 minutes to steam. Peal, seed and dice! Remember the rubber gloves!

Considering frugal

We also froze four pints of fresh raspberries that we bought on sale for $.99 per pound. YUM!!! Wash, drain and freeze flat in a plastic freezer bag.

Red Enchilada Sauce
Considering frugal

Finally, we canned Red Enchilada Sauce. My daughter loves this recipe so much that she eats it like soup. I tried to pass off a store bought sauce so she would leave the homemade stuff alone…she figured it out!! Seriously, blind tastes test…she chose this recipe. So here it is.

Red Enchilada Sauce
12 ounces of home canned tomatoes crushed and cooked down to a paste
4 cups chicken broth
1/4 cup red chili powder
1 tablespoon flour
1 tablespoon dried parsley
1 teaspoon dried oregano
1 Tablespoon brown sugar
1 teaspoon dried cumin
1 tablespoon oil
Once you make a paste of your tomatoes then add the flour and oil and make a quick rue before adding the chicken broth and spices. Stir and simmer over medium heat for about an hour. We poured into canning jars and processed in water bath for 20 minutes.

You might also want to check out my Mushroom Enchilada Recipe.

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