Agree that you can always find the basic recipes at NCHFP or in the Ball Books. If you don't have the books you really need to and NCHFP's site should be bookmarked. Enchilada sauce means very different things to many people but it basically a spiced green or red tomato sauce. NCHFP has recipes for at least 8 different tomato sauces. Or you can always can plain tomato sauce and quickly spice it up at prep time. That way you avoid the problems with spices intensifying or going bland in the jars. Dave

If you have a PC I would use that, that way you're not throwing off the taste by adding more vinegar. The thing is finding a similar recipe to get the processing time from. Since it's a small amount of vinegar, even though it's a small amount of pepper too, how about using a PC recipe for plain (in water) peppers from UC Davis? You're not really concerned with the small bits going mushy, though I'm not sure what the high temps would do to the sugar. It might end up tasting a little caramelized. But if you increase the vinegar to 50:50 ratio, then you could safely BWB as in the sweet pickled pepper recipe, 1 Tbsp garlic is about 6 cloves, that's a lot for 1half pint (?) of sauce but you don't have the 7 lbs of peppers either. Maybe cut down the garlic? The Ball recipe uses 36 cloves for 9 half pints - not as much as the recipe above. Do you object to the red pepper flakes and prefer to use fresh chiles? Or is it too vinegary? As malna said, the garlic is the thing that makes it hard to acidify. Ball Thai Chili Sauce (from freshpreserving.com): 1/2 cup finely chopped garlic (about 36 cloves) 1 Tbsp salt 6 cups cider vinegar 6 cups sugar 1/2 cup hot pepper flakes 9 (8 oz) half pint glass preserving jars with lids and bands Directions: PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. COMBINE garlic and salt in a small mixing bowl. Set aside. HEAT vinegar to a boil in a large saucepan. Add sugar, stirring to fully dissolve. Reduce heat and simmer 5 minutes. Remove from heat. Add garlic mixture and hot pepper flakes, stirring well. LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. I'm hoping Dave will weigh in. This post was edited by ajsmama on Thu, Sep 18, 14 at 17:04

It is in Small Batch Preserving and since Zabby does so much sharing I will save her the typing and put it up here. Thai Chili Sauce from Small Batch Preserving by Topp and Howard 1 small tomato, chopped 1/2 small sweet red pepper, chopped 1/2 cup chopped onion 1 clove garlic, minced 3 Tbsp minced gingerroot 1/2 cup chicken stock 1/3 cup fish sauce 3 Tbsp lime juice 2 Tbsp each: brown sugar and rice vinegar 2 tsp hot pepper flakes 1/4 cup chopped fresh cilantro 1. Combine tomato, pepper, onion, garlic, gingerroot, chicken stock, fish sauce, lime juice, sugar, vinegar, and hot pepper flakes in a medium saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 10 minutes. Remove from heat and stir in cilantro. 2. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch of rim. Process 15 minutes in BWB for half-pint and pint jars. Makes 2 cups. I'm surprised this can be canned in a BWB with the chicken stock and fish sauce, but Ellie Topp is generally reliable. Melissa

I love, love this one for chicken. For pork, I use Sue's Roadhouse ribs recipe. __________________ Easy After Work BBQ Chicken Recipe courtesy of Paula Deen Ingredients 1 (3 1/2-pound) chicken, cut into 8 pieces Salt and freshly ground black pepper Easy BBQ Sauce: 3/4 cup ketchup 1/4 cup plus 2 tablespoons packed dark brown sugar 3 tablespoons white wine vinegar 2 tablespoons minced onion 2 tablespoons Dijon mustard 1/4 to 1 teaspoon hot sauce, (recommended: Tabasco) 1/4 teaspoon freshly ground black pepper 3 tablespoons chopped scallions (white and light green parts) 1 1/2 teaspoons freshly grated lime zest 1 1/2 teaspoons freshly squeezed lime juice Lime wedges, for serving Directions Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil. Season the chicken with salt and pepper, to taste. Put the chicken on the grill or, if broiling, put it on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, for 10 minutes per side. Put 1/2 of the BBQ sauce in a small bowl, for drizzling and serving. Reserve. Baste the chicken with the remaining sauce and grill or broil for 5 minutes more. Transfer the chicken to a serving platter, drizzle with some of the reserved sauce, and serve with lime wedges and the remaining reserved sauce. Easy BBQ Sauce: In a small bowl, whisk together the ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper. Stir in the scallions, lime zest, and lime juice. Can be covered and refrigerated for up to 1 week.