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Enchilada Sauce
Ingredients
- 20-Pounds Tomatoes
- 1-Large Onion Chopped
- 1-Large Head Garlic Peeled
- 5-Tbsp Chili Powder
- 2 1/2 Tbsp Sea Salt
- 6 pounds pressure fo 20 min.
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Directions
- 1. Slip the skins on the tomatoes
- 2. Core and quarter and add to stockpot
- 3. Mash some of the tomatoes so there is liquid in the bottom of the pot
- 4. Add chopped onions, Peeled garlic and seeded hot peppers
- 5. Bring to boil, stirring frequently so it doesn't stick.
- 6. Reduce heat and simmer for 30 min. Don't cover
- 7. Remove from heat and let cool for 10 min.
- 8. Place in blender and puree.
- 9. if you want to remove seeds pour into food mill and press into clean pot.
- 10. Return to a boil and reduce to a simmer
- 11. Simmer until it is the consistency you want.
- 12. Add chili powder and salt. If you like to heat things up, you can add any peppers that you want at this time.
- 13. add 1 Tbsp of lemon juice to each jar. Process for 35 min.
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