Friday, September 16, 2016

Tomato Tomahto... Fire Roasted Enchilada Sauce



Fire Roasted Red Enchilada Sauce
Found on Pinterest

Makes about 3 pints

2 cups fire-roasted tomatoes, peeled and chopped 

1-1/2 - 2 cups of tomato juice (use what is left from peeling and chopping tomatoes - add more if needed) 

3 red bell peppers, fire roasted 

1 ancho chili pepper, fire roasted 

1 medium onion, cut into fourths and fire roasted 

1 - 2 jalapeno peppers, fire roasted (use more or less depending on how spicy you want your sauce) 

5 cloves of garlic 

1/2 cup vinegar 

2 teaspoons dark unsweetened cocoa powder 

2 teaspoons cumin 

1 teaspoon salt 

1 teaspoon oregano 

1 teaspoon smoked paprika 

1 teaspoon chili powder

Fire roast the tomatoes, the onion and peppers on a hot grill ... or set them on a baking sheet and broil till the peels of the tomatoes and peppers are black, turning once or twice to roast all the sides of the vegetables. The tomatoes should be soft and juicy, the onion should be soft and charred, the skins of the peppers should be black.

Over a bowl, pull the peels off the tomatoes, removing any stems or core. (Do this over a bowl to catch all the juices from the tomatoes.) Take the outer skin off the onion. Leave the skin on the peppers. Just cut off the stem end of the hot peppers and remove the core from the bell peppers and ancho.

Put all the ingredients in a blender and blend till smooth. Add more tomato juice if the sauce is too thick and blend again.

Add to a large pot and bring to a boil. Turn off heat.

Fill each jar with the sauce, leaving ½ inch of headspace. Wipe the edge of the jars to make sure they are clean and place the lids on the jars. Lightly tighten the rings (just as tight as you can with two fingers).

Process the jars in a water bath for 35 minutes.

NOTE: This sauce is good used over burritos or enchiladas or Mexican lasagna.

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