Homemade Enchilada Sauce Recipe | How to Pressure Can Enchilada Sauce | A Flavorful Tomato Sauce for Meals!

Homemade Enchilada Sauce Recipe | How to Pressure Can Enchilada Sauce | A Flavorful Tomato Sauce for Meals!

Today we will be going over How to Can Homemade Enchilada Sauce. Follow along with the Recipe Card or Video below and you’ll see the process for making this Delicious & Versatile Enchilada Sauce. This is a Mildly Spicy & Slightly Sweet Sauce that is Fantastic poured over Enchiladas, or it can be used in many different dishes as a sauce base. This versatile Sauce makes a Great Addition to your Pantry Shelf!

This Homemade Enchilada Sauce Recipe is gone over, step by step, In This Video On YouTube. Check it Out By Following The Link Below!

Homemade Enchilada Sauce Recipe | How to Can Enchilada Sauce | A Flavorful Tomato Sauce for Meals! (youtube.com)

Yield: Makes about 20-23 Pints (Depending on Thickness of Sauce)

Homemade Enchilada Sauce

Enchilada Sauce Recipe

This Homemade Enchilada Sauce is a Mildly Spicy & Slightly Sweet Sauce that is Fantastic poured over Enchiladas or other dishes!

Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Pressure Canning Processing Time 50 minutes
Total Time 3 hours 40 minutes


  • 30 Cups Roma Tomatoes (@ 7 ½ Quarts Prepared Tomato Sauce)
  • 25 Cups Onions (Peeled & Coarsely Chopped) (@ 16 Medium Onions)
  • 20 Garlic Cloves (minced) (or 1/4 Cup Pre-Minced Garlic)
  • 60 Anaheim Chile Peppers
  • 4 Quarts Boiling Water (for softening the Anaheim Chile Peppers)
  • 1 ¼ Cups Brown Sugar [Optional]
  • 10 Tbl Chili Powder [1/2 Cup + 1/8 Cup]
  • 10 tsp Cumin [about 1/4 Cup + 2 tsp]
  • 6 tsp Red Pepper (Ground or Flakes) [2 Tbl or 1/8 Cup]
  • 3 tsp Salt (Canning Salt) - to taste


  1. Wash & prepare Roma Tomatoes in a Food Mill/Sauce Master/KitchenAid Food Strainer in order to remove skins & seeds, making about 7 ½ quarts of Tomato Sauce. Set aside.
  2. Add Garlic to Nesco Roaster Oven or Stockpot over Medium/High heat until Garlic is Fragrant.
  3. Then add Prepared Onions to Roaster Oven/Pot, 325 Degrees/Medium High Heat, stirring frequently to prevent scorching or sticking. Cooking until Onions have Softened and are Translucent (takes about 1 hour for this volume of Onions). 
  4. Toast the Anaheim Chiles on a Hot Griddle/Skillet @ 10-20 sec per side, until the Chiles begin to puff & blister. (This will help bring out the sugars of the peppers and makes a deeper flavor). Do not allow the Chile Peppers to burn, as they will become bitter.
  5. Allow the Toasted Anaheim Chile Peppers to cool enough to touch, then remove the stem & seeds. Then Cut or Tear the Anaheim Chile Peppers into large pieces & place into a large bowl (Kitchen Shears work well for this).
  6. Cover the Prepared Anaheim Chile Pepper Pieces with Boiling Water & let soak 20-30 min to soften.
  7. Strain Out the Softened Anaheim Chile Peppers Pieces (reserving the Soaking Liquid).
  8. Place the Anaheim Chile Peppers into a Food Processor and Puree until a smooth Paste results; set aside.
  9. Add the Tomatoes, Brown Sugar (if using), Chili Powder, Cumin, Red Pepper and Anaheim Chili Pepper Paste into a Nesco Roaster Oven or Large Stockpot; mixing until well combined.
  10. Use an Immersion Blender (or Food Processor/Blender in batches) to create a smooth Enchilada Sauce of desired consistency. Stir in the as much Reserved Soaking Liquid as necessary to create a smooth sauce.
  11. Add Salt to Taste and stir until well incorporated.
  12. Cover & bring the Enchilada Sauce Mixture slowly to a boil.
  13. Continue to cook at 250-325 Degrees until desired thickness. This may take @ 1 1/2 hours; checking every 30 min & stirring frequently to prevent sticking or scorching, until the Enchilada Sauce is to the desired thickness & consistency.
  14. Ladle Enchilada Sauce into warm Pint Canning Jars leaving a 1” headspace.
  15. Remove Bubbles from the Enchilada Sauce by slowing sliding a bubble removing tool along the sides & middle of the Sauce. Wipe rims of jars and place lid/ring on each jar, finger tightening the ring.
  16. Add water (amount is as recommended by manufacturer of canner) & canning tray to bottom of pressure canner.
  17. Place jars into Pressure Canner for processing.
  18. Let the pressure canner come up to temperature/pressure, once steam is released in a steady stream x 10 min from the release stem, place 10 psi weight onto stem (or adjust temperature until gauge is to desired psi); add weight/gauge reading value as necessary based on your altitude.
  19. Process Pint Jars of Enchilada Sauce for 50 min.
  20. Once processing is complete, let the canner release all the pressure, then remove its weight & lid and let the jars sit in the pressure canner for about 5 minutes.
  21. Transfer jars to a towel/dish drying mat for 12-24 hours for cooling and sealing. Listen for the pings as they seal!
  22. After 12-24 hours, you can remove the rings, making sure the jars all sealed, label jars and place in a cool, dry place for storage. 50-70 degrees is optimal.
  23. If any jars did not seal, place them in the refrigerator for enjoying now!

This Enchilada Sauce is Pressure Canned & you’ll see Step-by-Step how to Can your Homemade Sauce in the Video above!

This Is A tasty way to Use Tomatoes in A Great Homemade Enchilada Sauce that can be used for making some Delicious Enchiladas! The combination of flavors in this recipe, & the slow cooking of the Tomatoes & Anaheim Peppers, result in a Slightly Spicy & Sweet Sauce!

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