Homemade Enchilada Sauce

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Something has seriously been lacking in my life....the food!


For as long as I haven't posted a recipe, I haven't really been a creative cook either.

I mean I've been using boxed desserts, pastas. Seriously what is wrong with me?

I probably shouldn't have admitted that one.

I really really dislike red enchilada sauce in the can. Almost to the point of hate. I came across this recipe and tried it out a while back. It was great....but made 5 cups.

Homemade Enchilada Sauce

I don't need 5 cups! I barely use 1 cup! So I had an idea...I'll can it. I doubled the recipe and made a few changes and made 10 one-cup jars of enchilada sauce. Oh and one more thing, the original recipe had diced tomatoes and you blend them up....well I don't have a blender...so I used the tomato sauce instead.

Enchilada Sauce
adapted from Tammy's Recipes
{Ingredients}8 cups water
2 cans (16 ounces each) tomato sauce
2 tablespoons olive oil
2 large clove garlic, minced
2 tablespoons chicken bullion
1 teaspoon dried oregano
1 teaspoon ground cumin
2/3 cup chili powder
2 teaspoon salt
1 cup all-purpose flour
Cayenne pepper added (to taste) at the end {optional}
 {Instructions}1. Place ingredients into a 4-quart sauce pan (no heat) and stir with whisk until smooth.
2. Heat mixture in sauce pan over medium heat, whisking frequently, until mixture thickens and boils. Let boil for 30 seconds, then remove from heat. Cool. Taste, and whisk in some cayenne pepper if you want a hotter sauce.
3. While making sauce prep canning jars, lids, and rings. Once sauce is complete fill each jar with sauce. Seal the jars and place in a boiling water bath for 10 minutes to finish the sealing process. Oh an be sure to label your sauce with these cool labels :)
Use in any recipe calling for enchilada sauce.







Now I will push laziness aside and start cooking again. Well if I have to stick to a $75 a week food budget I'm going to have to, right?