My first thought would be to make a bigger than usual batch of something like Annie's salsa and puree a jar or two for use in enchiladas. You get the appropriate flavors but more versatility. Blended salsa could be thickened with masa harina or cornmeal if you prefer a thickened enchilada sauce. For milder, blend with cream. Once canned, you could adjust seasonings however you wish.

You could also make a salsa verde with green tomatoes instead of tomatillos or mixed with tomatillos and use that in enchiladas too. Especially good with pork.

Carol

I'm wondering if it could be made another way, perhaps.

The Blue Ball Book has a recipe for canning peppers - green ones, calling for 1/2 tsp salt and 1 tbs vinegar per pint - (using pressure canner).

While I like to make an enchilada sauce with the dried Mexican and California chilies (dried Anchos mainly, I think), they are just put in a blender with hot water - allowed to seep a bit, then whirled until well mixed.

Why couldn't this mixture then be heated, poured into pint jars and pressure canned as for fresh peppers - with 1 tbs vinegar and 1/2 tsp salt. I doubt it would alter the flavor that much, and perhaps puree tomatoes could be added and spices when opened for use.

Comments from Linda Lou or anyone?

Just my 2 c's.

Bejay

My roasted red pepper sauce is similar, but I roast fresh sweet red peppers on my grill and add roasted onions, roasted garlic, as well as some dried ancho peppes that have been previously ground. I also add balsamic vinegar and cider vinegar to it. Essentially its processed in a water bath canner, as opposed to a pressure canner. Its fairly thick once its cooked down, and has a slight mesquite taste. Additionally, its got rosemary, and oregano added, and some of the onions are just dried ones, or granulated dry onion. Tastes great with some nice Italian bread.

LeesaÂs Enchilada Sauce

1 cookie sheet covered with foil full of halved cored tomatoes
Plus 1 onion quartered
Add 6-8 whole large Anaheim chiliÂs
Drizzle all with olive oil and salt and pepper

Roast at 450 for approx 1 hour. Turn chiliÂs before they burn too much. They need to blister so they can be peeled.

When tomatoes have roasted add them and the onion to a stock pot or blender. Use either a stick blender to puree or blend in the blender. Then add peeled chopped roasted Anaheim chiliÂs. (In a batch of two trays of tomatoes I used about 1 cup of roasted chopped peppers)

Add 1 tablespoon ground cumin, 1 tablespoon minced garlic and 2 tablespoons of canning salt for every cookie sheet of tomatoes
Bring to a boil and then jar and pressure cook pints at 10 lbs for 45 minutes and quarts for 60 minutes at 10 pounds.

I based this recipe on Katie's roasted tomato sauce and annie's salsa. Kind of a mix of both plus a little extra spices. Katie's recipe has no extra acid added to it. I think it tastes wonderful and it was a great way to use the many extra tomatoes that I had last year and it was easy since I didn't have to stand over a hot stove and peel anything. Of course you still have to peel the chilis but if you don't have them just buy them already canned and ad the when you are ready to use the sauce. You could also just can regular tomato sauce and add the spices and chilis when you get ready to use it. I usually warm up my sauce anyway to make enchiladas. Think we are going to have to enchiladas this week - You can also use the Ball green tomatilla salsa recipe to make a green chile/enchilada sauce. I make the recipe like they do and then after I have half the batch canned I puree the other half and can it for green sauce - my cousin also uses half a jar of it in her chicken tortilla soup. Nummy!

Good luck - Leesa

I use the canned Tomatillo/Salsa Verde for my chicken, turkey, or cheese enchiladas - and it works great! Another thing that is truly delicious, is to use a jar of that along with leftover chicken gravy for chicken enchers.
Glad