Ingredients
- 20 pounds ripe tomatoes
- 1 large onion
- 1 large head of garlic
- 5 Tbsp Chili powder (use more or less to your liking)
- 2 1/2 Tbsp sea salt
- hot peppers (optional)
- Rings/screw bands
- Boiling water
Sea salt or kosher salt (optional)
- 20 pounds tomatoes
- 1 large onion roughly chopped
- 1 large head garlic peeled
- 5 Tbsp chili powder
- 2 1/2 Tbsp sea salt
- peppers (optional)
Directions
- Slip the skins on the tomatoes.
Core and quarter and add to stockpot.
- Using a potato masher, mash some of the tomatoes so there is liquid in the bottom of the pot.
- Add chopped onions, peeled garlic, and seeded and chopped hot peppers if using.
- Bring to a boil, stirring frequently so it doesn’t stick.
- Reduce heat and simmer for 30 minutes. Don’t cover the pot so it can start to reduce.
- Remove from heat and let cool for about 10 minutes.
In batches, place in a blender and puree.
- If you want to remove the seeds, pour into a food mill and press into a clean stockpot.
- Return to a boil and reduce to a simmer.
Simmer until it is the consistency that you want.
- Add chili powder and salt. If you like to heat things up, you can add any peppers that you want at this time. Adjust seasonings to taste.
- Put in pint jars and process at 6 pounds pressure for 20 minutes. Remember to adjust for your altitude.
Notes
This enchilada sauce can be canned or frozen. If you don’t add the chili powder, it makes a great tomato soup.
As written, this recipe needs to be pressure canned. To use a waterbath canner, add 1 Tbsp bottled lemon juice to each pint jar before filling with sauce. Then process for 35 minutes.
Nutrition
231 kcal Calories: 231kcal Carbohydrates: 50g Protein: 11g Fat: 3g Saturated Fat: 1g Sodium: 2320mg Potassium: 2827mg Fiber: 16g Sugar: 31g Vitamin A: 10929IU Vitamin C: 158mg Calcium: 142mg Iron: 4mg