by Terri Peña
Enchilada Sauce is one of those great things to have on the shelf. Leftover chicken or a couple cans of beans, and whatever veggies you have on hand can make an impressive meal.
If you have a stack of corn or even flour tortillas then you can go the traditional enchilada route. Only have a few tortillas? Use them as a crust for enchilada pie. No tortillas? I bet you have bag of cornmeal to use for tamale pie. What about tortilla chips? The one ingredient essential to pulling it all together is a tasty sauce.
Yield: Makes approximately 5 pints.
- 8 cups thick tomato juice ( I like organic R.W. Knudsen)
- 1 cup cider vinegar
- 1/2 cup corn syrup
- 3 tablespoons chili powder (use a good one, the flavor really comes through)
- 1 tablepoon salt
- 1/2 teaspoon cayenne (feel free to add more or less)
- 1/2 teaspoon Tapatio or your favorite hot sauce
- Combine all ingredients in a large stainless steel pan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer until sauce reaches the consistency you prefer.
- Ladle hot sauce into clean jars, leaving 1/2 inch head space. Wipe the jar rims clean to ensure a good seal, cover with two piece lids and process in boiling water bath for 30 minutes.
Please see Water Bath Canning for detailed instructions.
Photos © Terri Peña