Chipotle Enchilada Sauce
Found on theblackpeppercorn
Makes 2 pints but can be x4 to make 8 pints.
3 Tbsp oil
1 onion, diced
3 garlic cloves, minced
1 poblano pepper, cored and diced (substitute a green pepper if needed)
1 canned chipotle pepper and 1 tbsp of the adobo sauce
12 oz tomato paste
3 cups chicken broth
1 tsp canning salt
½ tsp ground cumin
½ tsp oregano
Heat oil in saucepan on medium heat. Add onion, garlic and poblano pepper. Cook until tender, about 5-7 minutes. Add the rest of the ingredients. Bring to a boil and lower to a simmer.Cook for about 20 minutes. Remove from heat and let the sauce cool for 10 minutes.
Puree in a blender or using an immersion blender.
Fill jars to 1/2 inch headspace. Wipe rims and put on lids to finger tight. Pressure can at 10 lbs for 60 minutes for pints or 75 minutes for quarts