Red Enchilada Sauce // Pressure Canning // Jeni Gough
Вставка
- Опубліковано 20 тра 2020
- Red Enchilada Sauce // Pressure Canning // jeni Gough
Click the link below for the printable recipe!
jenigough.com/?p=167
Link for New Mexico Medium chili pods:
amzn.to/2MVp2zo
Link for New Mexico hot chili pods:
amzn.to/2Al4JIZ
Link to the AA 921 pressure canner I use:
amzn.to/3hnJKpC
Link for the Nija blender I use:
amzn.to/3hxO3yG
My website:
jenigough.com/?cat=1
My email:
jenijgough@gmail.com
My Instagram:
/ jenigough18
My Facebook:
/ jenigough18
Music by Kurtis Lee
If you are interested in having music for your vid's, contact Kurtis Lee. He is amazing!
/ itskurtislee
or
email: Kurtisleeaudio@gmail.com - Фільми й анімація
I’m so glad you can authentic Mexican recipes! I couldn’t find anything that wasn’t tomato based!
Preach is sister!!
Do your own research!
Great recipe.
Suttons Daze thank you! 😀
Glad you approved
You don't owe anyone explanations. I can my own recipes all of the time. Thanks for sharing.
Yw! 😊
You go girl ! Those peeps are just trying to help ! Lol!
That said, got my recipe from my Mexican friend who told me to use a little cinnamon (1/2 a stick or two, she said )
Personally, I am happy to see videos like yours of canners who are confident AND safe. I am proud of being a good cook who makes her own recipes - if I couldn't translate some of my own recipes to canning (safely!) I wouldn't be interested in canning!
I just found your channel and first I want to tell you that if you haven't watched this video with closed captioning on....you need to! I'm still laughing.(I easily amused). Second. I will be watching more of your videos and hope you are still making new ones because we need more canners who know the current rules, understand that they are 'fluid' and change as new research comes out AND that just because it is in a cookbook does not mean that those are the ONLY recipes we can use. So thank you!
Thank you. This is right up my alley. I have all of these dried chilis. This is on my canning calendar.
Yw! 😊
As soon as I saw the dried peppers I knew it was gonna be good.
😊
YES!!!! Finally I have been looking everywhere for an authentic Mexican red enchilada sauce. We are a Hispanic family and we go through so much enchilada sauce and now I can finally put some on my pantry shelf. That is actually Chili's and not sweet who eats sweet enchilada sauce I don't know. Arizona girl here too we know what our enchilada sauce should taste like. Thank you
You are so welcome! I agree! 😊
Linda's Pantry recommended your channel. I am glad she did❤
Thanks for coming and welcome! 🙂
I cannot thank you enough for the meal canning recipes!
You are so welcome! 😊
My husband was from New Mexico and I fell in love with that style of enchilada sauce. I love your flavor profiles!!
Thanks!
I know nothing about enchiladas or the sauce-but it always looks good . Thanks for explaining it to me .
Included in your recipe are some awesome, very necessary hints. Much appreciated!
My pleasure! 😊
Speaking of a smaller canner, I really like my Carey electric pressure canner because I will can four quarts or five pints. Which is great for a small load. I have found my Carey electric canner to be safe.
Made the enchilada sauce this morning, was a lot of work but so much worth the effort. Mine seemed a lot thicker, did you add more water than recipe called for? This was first time making with dried peppers, I only got 8 pints. LOVE your channel, so many great recipes Thank you
Thank you!
You're welcome! 😊
Fire up the small torch from Harbor frieght and roast everything on a cookie sheet.
O my goodness I am so glad Linda from Linda's Pantry recommended you I feel like I'm a guest in each and every one of your homes when I watch your videos. I also live in AZ northern part. I will definitely be doing this along with the pork. I have to go to the Valley to buy of course. So I deseed and blend and put them inside of a jar wondering how that would work for cooking in the hot tub? Thank you for sharing 🤗
Oh thank you! Welcome, I'm so glad you came over!! You can still reconstitute them in hot water. You may want to toast them first and I'm not sure what the measurements would be, you may have to test out a couple batches. After they are broken down for me, they usually add up to a cup or cup and a half ish. 🙂
Hi neighbors! Karen here in Dewey!
I’m new to your channel and I love it! I agree with you re. Doing your own research. Many ppl confuses “untested” and “not recommended” with unsafe 🤦🏽♀️. I say those ppl do not understand the science behind canning. Will be trying this recipe for sure!
Welcome aboard!! Thank you so much! 😊
Ty so much for sharing how to make this!! I can't wait to try it!! ❤️❤️
You are so welcome! 😁
You've introduced me to a different style of cooking.....looking up Sonoran recipes 😋
Awesome!! 😃
Yea! Keep up the rebel canning. I have made several of your recipes and I am VERY happy with the results. Thank you.
You are so welcome! 😁
That looks delicious!!
Thank you! 😃
Fixing to make to make your recipe. Learning to cook with chilis is a wonderful taste. Thank you Jeni
You are so welcome! 😊
Looks great!
Great job Jeni.
Thanks Aunt T!
My mother-in-law worked in Mexican restaurant for years (she was white). She never used sugar or tomato anything in her sauce. She said it killed the chili taste. We've made hers for years. Yummy!
It is interesting that you would say that. I was tasting one of the hot peppers from a neighbouring plot in the community garden when I swear to you I thought I was having an asthma attack. I just wanted to rinse my mouth so I picked up the real sugar dr. Pepper I had with me and swallowed it. It was like magic. The burning stopped immediately.
I just want to say THANK YOU!!
You are so welcome! 😊
I am a little late to the Red Enchilada Sauce party here haha but I am right there with you on pepper-focused enchilada sauce recipes AND the need to watch out for potential bitterness. Grew up in the Midwest but lived in the Valley of the Sun for many years, then up to high desert NE AZ & NW New Mexico for the past 17 years. Peppers have their own special status in this part of the country, lol. This year's Canuary really inspired me and this recipe is on my list. Thanks again for the inspiration! 😊💖
Wonderful! You are so welcome!! 😊
I made this last month and it is to DIE for!!! I could eat it like soup!! I’m stocking up to make and can another batch.
Wonderful! 😊
Oh Thank You Jeni for this video I'm definitely going to try it. Everyone stay safe and God Bless you and your family from middle GA 🙏 Kendra
You are so welcome ! 😀
This is another one I really love I think I will have to source the chili peppers here in Ohio but my family seems to absolutely love all your recipes that I've made so I'm looking for Sonoran style recipes. Our heat range here runs from very spicy to just tingle your tongue so I'm going to have to adjust because I think you're spicy is just a little warmer than we are still love them keep them coming and I know this is an old one I've been commenting on your new ones lately
Awesome! I will definitely have more Sonoran recipes coming g your way! 😊
Those look delish.
Thank you so much! I'm ready to eat enchiladas for a 3rd day in a row now! :)
Linda's Pantry sent me here and I Love Your Channel and recipes !!!!!
Thank you so much! Welcome!! 🙂
Thank you for sharing
My pleasure 😊
I can exactly like you do. I seldom follow a recipe exactly even with water bath canning but I understand the science now so I am very cautious. I’m not a rebel canner.
Linda’s Pantry sent me! I just subscribed!♥️☮️
Thanks for coming over and welcome! 🙂
You rebel. 😂
I follow all the guidelines, but I also rebel can. Especially with the amount of vinegar or lemon juice that goes into some of my sauces. I just don't use flour or cornstarch.
I will try this recipe. My son in law make his homemade, not sure how as it was made before we arrived. Wonder if the seeds from the Chile peppers could be planted? Lol. I am trying to get a garden planned while I decide what to can.
Tomatoes in enchilada sauce just is a yuck in my book....I'm from NM and also grew up with Hatch chili...So glad to have found you :-)
Awesome! Welcome aboard, I'm glad you found me too! 😊
Sing it! No sugar in enchilada sauce. Pepper based! I think I love you.
😀
Rebel on!!
😈
This recipe looks fantastic! I can hardly wait til summer when I have the fresh veggies! I use Better Than Bouillon instead of the cubes. How much of that do you suppose I should use? Thanks so much!
Thanks! Just replace cubes with teaspoons. 😊
Jeni, Could you roast the peppers in the oven? If they are dried? Just wondering. Thanks for all your recipes. I love them all.
You can but you really have to watch them close, they burn super easy!
Do you think I could use the Guajillo peppers in place of the mixed peppers. I have dried poblano and Anaheim's. Don't know what would be good for this. I usually use them fresh or from frozen but ran out of room in my freezer 😂 Thanking you in advance for this video. You are a good teacher.
Yes, absolutely
Hi Jeni,
Just found your channel. Love your recipe for the enchilada sauce, I'll have to try it! As a Latina, I didn't like balls recipe for their enchilada sauce. Sugar? The 1st time I made it, I was disappointed because it was sweet. I will trying your, except im wimpy☺️ so I'll do all California chiles. By the way, I don't do cubed or powdered bouillon. If I added broth instead how much would I have to use for your recipe? Thanks
Welcome!! I'm so glad you found me!!I agree about the sugar! I live in Phoenix and have had about every style enchilada sauce there is and this is my favorite red. I would just use chicken broth in place of the fresh water I used, so about 8 cups. Here is a link to my complete enchilada sauce recipe. jenigough.com/?p=167
Let me know if you try it🙂
I am getting ready to use this today. Is there a video of how to use it?
Just heat it up and pour it over your enchiladas, nothing extra you need to do. 😊
This answers some of my questions- so yeah and thank you as I am new to canning
My parents are both from New Mexico and Hatch chili 🌶 is what we grew up on. And with all this craziness going on it has become hard to find here in these parts of Texas.
I hope to can my red chili up tomorrow and maybe the green in the near future.
Is there a different process for the green Anaheim chili? We toast, peel and then make a gravy or sauce out of it using a chicken stock base…. Ty in advance
Yw! 😁
Not an approved recipie?... Oh no!! Lol. Loved the video,
! Agree with you concerning Ball's " approved and tested recipie" canned( no pun intended lol) answer.
Afraid of lawsuits I guess. You would think that Ball could find the time during the last 1o0 years or so, to test and approve common recipies that everyone would love to use. I make and can a sauce very similar to yours for enchiladas. Anyways, thanks for the video!
You got it!! 😀 I’m a rebel!
Yum, will do, lol, not as hot 🥵. I will do med. yum. Thanks
Yw! 😊
where did you get the ladle? love it
Amazon, it in my Kitchen Must Haves link in the description box. 😊
Jeni- the local Hispanic restaurants use a thin tomato based sauce on burritos. From what I can figure out it may be a Ranchero sauce. Do you have a recipe for canning that?
I don’t. I make my ranchero sauce fresh when I use it. Ranchero sauce is usually a fresh, chunky sauce. Maybe your restaurants are using a commercial enchilada sauce? Some of those are tomato based and are thin.
New Mexico State University's Chile Pepper Institute and College of Agricultural, Consumer, and Environmental Sciences say pressure canning a chile based enchilada sauce results in a scorched flavor from the long processing time. Have you ever noticed that difference? By the way, NMSU also says that 26 minutes at 15 psi (we are higher elevation than you are and must use 15 lbs) is adequate for safety with pints. Not sure how that translates to a ten pound weight. They just don't like the results; in their research, it changes the color and the solids separate from the liquid, and they recommend freezing for best flavor.
I like the flavor, I don't thin it tastes scorched. and it only separates slightly after sitting on the shelf for a year. Shake it and its perfect! The color doesn't change either. I completely disagree with New Mexico State University. But to each is their own. May people have canned this and love it as much as I do!
I missed what headspace do you use? I’m trying this recipe!
1 inch 😊
Red chili is my favorite I blend the red chili pod and freeze them. Now I would like to can them. I have bought canned red chili from my daughters friend but she will not give out how she does it so Ill call the county extension here in Albuquerque
Hi. What did the extension office say? When I make enchilada sauce I stem and seed the dried chile and boil for an hour, place in blender with garlic, cumin and Mexican oregano and add water from the boiled chilies. Then put thru a sieve. I don't use onions or tomatoes. I wonder what you found out.
@@monicasherman1575 I have a vita mix blender and that puree them good I wonder how long to pressure can then. I will still put them thu a sieve. I did not call the extension service yet forgot sorry. I want to can green chiles also Lindas Pantry just did a video on them lots of info in thr comments
@@michelesalazar2045 Yes, I have been following Linda's Pantry. I will can green chilies for the first time this year. I was hoping that Linda would do them whole. I'm excited! If I ever can red chilies I will not use onions or tomatoes. Pressure can pints the same way Jenni did her enchilada sauce. For my altitude (Albuquerque) pts 35 mins @ 13lbs of pressure for my 23 quart Presto dial-gauge pressure canner. I would do both red and green this way.
@@monicasherman1575 Monica I too am in Albuquerque. Going to pick up some green chile this week end to try to can them, if all goes well I will buy some more. I might go to Sprouts to get some
@@michelesalazar2045 Please let me know how it goes. Best of luck!
Looks wonderful! I'm going to a local Hispanic market to some chili peppers. Can you tell me where you got your 1 1/2 pint jars? Are they Classico jars? If so, what flavor(s) do you recommend? Thanks!
I actually found cases of them at goodwill for 2.99 each (12 jars), about 8 years ago. They are Atlas Mason jars. I got lucky! 😊
@@Jeni_Gough Yes you did! Thanks
Instead of a mesh strainer, could I use a food mill, or would it strain it too much?
You can use a good mill. 😊
I’m new to you. Have been canning food since I was VERY young (which by the way was last year!). I do the same. I can my own recipes, many my sweet mamma taught me to can. I use the same guidelines. Now, I’m in NC. I can’t find New Mexico chili’s. Is this the brand or type of peppers? My Walmart has a variety of dried chili’s. I have California chili’s and Chile guajillo pods. Will these work? Thanks!!
Welcome!! Yes, you can definitely use California and guajillo, they work just fine. 🙂
Jeni, I am going to make this soon. I have ordered Hatch "fresh" green and red. Is there a way to use the fresh red peppers in this recipe and if so how many would equal the same as dry? If it can't be done I will use my dry.
I have never used fresh for red enchilada sauce but I would imagine it would be as much as for the green enchilada sauce. I would follow the green enchilada sauce video and add your spices accordingly. 😊
@@Jeni_Gough TY Jeni I just thought having the fresh may work. I am going to dry some also. TY for the quick response have a Blessed night
@@rosejarman6920 Yw! 😊
Do you think it would be safe to add cubed Chuck to this sauce turning it into a version of chili Colorado?
Absolutely!! That is actually on my list of “To Do’s” this month!! 😊
@@Jeni_Gough That will be a great addition to the pantry!
I have a question I am new to the canning and preserving world I have my own recipe for enchilada sauce I wanted to can but I want a pressure can it in quart size jars how long would I do that for
75 minutes for quarts, make sure there is no flour in it.
Jeni, do you have Hispanic heritage? I've been binging your channel and I seen a lot of Hispanic inspired recipes.
No, I just live in Phoenix an really enjoy Mexican Cousine!
Just made your red enchilada sauce. It’s delicious though. It made 7 1.5 pint jars and they all siphoned about an 1.5”. What did I do wrong. Maybe to thick?
Maybe the temp of the canner came up too fast? It should not be too thick. I’m not sure. But the good news is, you have some on your shelf!! 😀
My 2 cents. Respectfully. Lids too tight? Finger tight means exactly that...finger tight. So many You Tubers instruct us to tighten finger tight then they put their whole hand on the lid and give it a crank. What the heck is that! Also be aware of proper headspace. Also, slow cool down is critical and part of the processing procedure. Once the burner is shut off the jars process for at least another 10-15 minutes before beginning to cool. So a slow pressure up and a slow cool down is critically important. I learned the hard way myself, I'd bet money that 95% of all Canners have had similar issues also. I bet you still had fun though! Happy Canning!
I just made half a recipe. I only got 4 pints and a little bit. I used the 8 cups of water as advised and drained the water of the chiles. 2 leaked. :(
Recipe sounds delicious. Just need a bit of clarification. In the video you mention processing time for pint and a half as 60 minutes, 50 minutes for pints. However the printed recipe says 75 minutes for pint and a half jars, and 60 minutes for pints.
Use written recipe directions!
@@Jeni_Gough Will do. Thank you for your quick response!
So what part is rebel canning?
The pure fact that this recipe has NOT been tested by the USDA!
I know this video is about 8 months old but I was hoping for your thoughts. I’m allergic to tomatoes. I’m wondering what your though are if I omit the tomatoes and add maybe fresh sweet peppers instead. I realize this might change the acidity but since it’s pressure canned maybe ok.
You can totally omit the tomatoes, I use so little in this recipe anyway. It won’t be an issue for pressure canning. 😊
Thank you so much much for such a quick reply! I’m going to try this out.
@@coralkarrass1834 awesome! Happy canning! 😊
I live by myself and do not have a whole lot of pantry room, so I do not need to can a huge amount of any one thing, but I don’t want to run my canner for multiple recipes if I can help it. I was wondering if, for instance, I make 7 pints of enchilada sauce and 7 pints of chipotle chicken, can I can them in just one load if I use the time for the chicken? I think it would just mean an extra 15 minutes on the enchilada sauce. Would that hurt anything, or be unsafe?
It is completely fine to can them as ok in one process. I would do the same. 😊
@@Jeni_GoughThank you for answering my concerns. I’m still learning this process.
@@jackielittle4498 Yw! 😊
I cannot seem to find how many lbs of pressure you canned these at. 10?
The pressure depends on your altitude.
nchfp.uga.edu/how/general/find_altitude.html
Plus...What's the name of your book?
The book I use for canning times and guidelines is USDA Complete guide to home canning. You can also go to their website nchfp.uga.edu/publications/publications_usda.html 🙂
@@Jeni_Gough Thanks Jeni!
The Creative Chica you’re welcome 😊
I made the ball recipe before. I didn’t care for it either.
I don't like sugar in my tomato sauce nor bbq sauce
Like
hahaha I've apparently watched this and forgot.
Have you ever canned “ugly chicken” with your Enchilada sauce?
No. Only because I can them both and can mix them anytime, but both of my enchilada sauces would be good canned with chicken. 😊
You can can a cannable cannibal
😂
Ok I am canning this up because I am a rebel canner too! I love enchilada sauce! Oh yes my favorite! Shall we say #KINDREDSPIRITS
Great!! This channel is definitely for you!! 😀
If you look up the stats for botulism resulting from home-canned goods, you'll find that there are only about 30 or so cases annually across all 50 states -- most of them being in the Pacific Northwest and Alaska from improperly canned fish. That said, I would recommend that your follow Ball and other guidelines as much as possible. Life is not exempt from taking risks, just do the best you can in mitigating them.
I always follow safe canning procedures so I’m not sure why you are leaving this comment!!!!
Can I can lie you?
Why lie?
Need to have an Arizona Meet-Up at Ajo Al's. 🏜
That would be so fun! I would love that!!