Canning Enchilada Sauce: Preserve Taco Night Staple

Are you ready to spice up your life? Well, look no further! Today we’re diving into the wonderful world of canning, specifically enchilada sauce, which is basically a jar of awesomeness waiting to happen. You might be thinking, “Why should I can my own enchilada sauce?” Well, let me tell you, it’s fun, satisfying, and you can control the ingredients. Plus, homemade is always better than store-bought, right? Grab your apron and let’s get this fiesta started!

Visual Feast for the Eyes

First, let’s take a look at this beautiful image that will inspire you to create your own delightful sauce. Feast your eyes below!

Ingredients for Your Saucy Adventure

Now that you’re excited, let’s gather the magical ingredients that will turn your kitchen into a Mexican wonderland:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 can (6 ounces) tomato paste
• 2 cups tomato sauce
• 1 cup water
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon oregano
• 1 teaspoon sugar (to balance the acidity)
• 1-2 jalapeños, finely chopped (for those who like it spicy!)

Instructions: Let’s Get Cooking!

Are you ready to get your hands dirty? Follow these easy-peasy instructions to whip up your own can’t-stop-eating-it enchilada sauce:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it’s translucent, about 5 minutes. Your kitchen will smell amazing, trust me.
2. Add the minced garlic and sauté for another minute. Careful not to burn the garlic, or it’ll taste bitter and nobody likes that.
3. Stir in the tomato paste, tomato sauce, and water. Mix well to combine everything into a luscious, red sauce of glory.
4. Add the cumin, chili powder, salt, pepper, oregano, and sugar. Stir it up like you mean it!
5. If you’re feeling adventurous, toss in those fiery jalapeños. Keep stirring and let it simmer for about 30 minutes. This is the part where you need to resist the urge to just eat it all out of the pot!
6. Once your sauce has thickened and all the flavors have melded together into a party in the pot, it’s time to can! Pour it into sterilized jars, seal them, and let them cool. Bam! You’ve just made the best enchilada sauce ever!

Now, all you need to do is plan a night of enchiladas and show off your canning skills. Your family and friends will be impressed, and you’ll be the sauce hero of the evening!

source: bramblewinecottage.com