Wednesday, September 14, 2016

Tomato Tomahto... Chipotle Enchilada Sauce



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

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