I found a great recipe today that I think is the perfect 'mock' enchilada sauce. (Linked below and included at the end of this post - sauce portion only.) This is a dish I would serve much more frequently, if it weren't such a pain to make! Looking for feedback on using STORE-BOUGHT tomato sauce and pressure canning this recipe. (Just the sauce - not including the meat!) One side of my brain says that the commercial sauce will be sufficiently acidified, but the other (safety-first!) side is saying, 'Meh, maybe not?!' Wondering if any of you gurus know the ph of commercially canned tomatoes, or if this recipe would be safe, regardless. I did look through this board, and the other recipes sound great. I just don't want to mess around with sourcing dried chili peppers, etc. Thanks in advance! RECIPE & INSTRUCTIONS: 1 medium onion, chopped fine 1 jalapeno, seeded and chopped fine 1 teaspoon canola oil 3 medium cloves garlic, minced 2 tablespoons chili powder 2 teaspoons ground cumin 3 teaspoons sugar 2 (8-oz) cans tomato sauce 1 cup water In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside. http://www.melskitchencafe.com/2011/09/red-chile-sauce-chicken-enchiladas.html Here is a link that might be useful: Mel's Kitchen Cafe

Do you mean besides the ones at NCHFP and in the Ball books? You'll be limited somewhat in the recipes you can use for BWB processing since many of the recipes include low-acid vegetables in addition to the tomatoes. Basic pizza sauce is usually just plain tomato sauce with some dried Italian seasonings added so if you stick with that and add the required bottled lemon juice or citric acid there is no problem. Get much beyond that by adding onions and peppers and you start over the line into pressure canning. And of course no oils. Honestly the easiest thing to do is just can plain standard tomato sauce and then you can turn it into either (or many other things) at serving time by just adding the various seasonings. Dave

I had the same search and never found an approved recipe. My favorite sauce has 2 TBSP. olive oil /lb. of tomatillos and I knew the oil would be verboten in a canning sense. Ended up water bath canning just the tomatillos. Seems easy enough to roast the ancillary ingredients and put everything through the blender as needed. Give a shout if you find something.

Here is my recipe for Yucatecan style Chicken chili - it is very similar to Cochinita Pobil, but with chicken instead of pork: Chicken Chili 6 chicken thighs or 1 chicken 2 limes, sliced rinds of 2 lemons, sliced 2 oranges, sliced (preferably green, but optional) 1 carrot, chopped 2 bay leaves 6 cups water 2 onions, cut in halves and divided 8 cloves garlic 3 dried Ancho chilies 2 dried Pasilla chilies 4 dried Guajillo chilies 1-2 dried Cayenne Chilies (optional) 2 tbsp oregano (divided) 1/3 cup flour 2 tbsp tomato paste 2 tbsp Achiote paste 1-1/2 tbsp vegetable soup base 1-1/2 tbsp chicken or turkey soup base cilantro, for garnish Wash the chicken and leave whole or cut into pieces. Place the lemon, lime, and orange slices in stockpot and add the chicken, carrot, bay leaves, and water. Add one onion and the garlic cloves. Slit open all the chilies and remove all seeds, and then add those to the pot, and bring to a boil on high heat. Put 1 tablespoon of oregano in a tea ball or bouquet garni and add to the pot. Reduce the heat to simmer and allow to cook covered for 40 minutes, or one hour if using a whole chicken. After one hour, turn off heat and allow the pot to stand covered for about 20-30 minutes more while the chicken continues to cook. Retrieve all the chilies and place in a small bowl with about 1/2 cup of cooking liquid. If possible, remove some of the peeling; otherwise purée them using a food processor or hand blender on low speed. Strain the purée through a food mill to remove the skin, and reserve the strained purée. Strain off the liquid from the stock pot and reserve. When the chicken is cool enough (you can refrigerate it at this point), remove all the meat and reserve. Save the bones and discard the bay leaves. Return everything else to the stock and boil for another hour with a 1/2 onion. Strain the stock and allow it to cool for a while. Then, using a fat separator, divide the stock from the fat. Reserve the stock, which should be about 4 cups or slightly more. Mince the remaining 1/2 onion. Add 1/3 cup of the skimmed fat to a large sauce pan over high heat. When the fat is hot, add the 1/2 cup flour and make a roux that is light brown or tan. Add the onion and cook about 1-2 minutes more, and then add 2 cups of reserved stock that has been defatted. Stir to combine, and add the tomato paste, one tablespoon of oregano, Achiote paste, and soup bases. Check for salt flavor and add more soup base if necessary. Cook for about 5 minutes, or until onions have cooked, and then purée with a stick blender (or food processor and return to saucepan). Chop the reserved chicken meat and add to the saucepan with 1/4 cup of chili paste that you have reserved (or about half of it). Stir to combine, and serve with tortillas or rice. *Note: You will have approximately 2 cups of stock and 1/4 cup of chili paste left over. This can be used to make a sauce for enchiladas or tamales. Here is my enchilada recipe, but I have not updated it for quite a while: Yucatecan Style Chicken Enchiladas 1 pound cooked (preferably poached) chicken or turkey meat, chopped 2 tbsp chicken fat (or combination of chicken fat, butter, olive oil) 1/4 cup flour 1/2 onion, finely chopped 2-3 Serrano peppers, minced (some seeds removed) 1 can Ro-Tel tomatoes 2 tbsp cumin 2 tbsp chili powder 2 tsp dried oregano 1 tsp vegetable soup base 1 tsp chicken soup base 2 tbsp achiote paste (ground annatto seeds) 1 cup chicken stock, as needed 14 corn tortillas If you have poached your chicken meat, you will have a nice broth to use for thinning the sauce later, and you will probably have chicken fat that you can use for the roux. I poach the chicken the day before and save the broth separately and extract the fat from the top of the broth. Chop the meat and set aside. If you have bones, you can add them to the broth and simmer for an hour or so. Melt the fat (or butter and oil) in a large saucepan, and add the flour to make a roux. When the roux is a pale brown, add the minced onion and cook a bit more so that the onion will become soft and the roux turns a light brown. Then add the peppers and stir to combine. Add the canned tomatoes, including all the liquid, and blend. Add the cumin, chili powder, oregano, soup bases (in place of salt), and achiote paste. Stir until blended. Reduce the heat and add sufficient chicken stock or water to make a thick sauce. Using a stick blender, purée until fairly smooth, or at least until tomato pieces are fully incorporated – you may have some onion pieces that do not get puréed, but this is okay. Remove about 1/3 of the sauce to reserve and add the chopped chicken or turkey meat to the rest of the sauce. Spoon about 2-3 tbsp of the reserved sauce into a 6”x10” (or similar size) baking dish, and spread fairly evenly, along the bottom and sides. Heat the tortillas on a covered plate in the microwave, 30 seconds at a time, turning them and restacking them so that the center ones are top and bottom. Once they are soft, spoon a bit of chicken filling into a single tortilla, roll it into shape, and place it in the baking dish. You can stack them tightly or else make two loose layers. If you make two layers, put a bit of reserved sauce in between the layers. At the end, add all remaining sauce to the top and spread evenly. Add grated cheese, if desired. Cover the pan with foil and bake at 360° for 20 minutes, or until they are hot. I am not Norwegian, but I do have Swedish ancestry from my Prussian ancestors who colonized Prussia from Sweden. Lars is also fairly common in Germany, and my ancestors considered themselves German. Lars