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Preserving Method: Pressure Canning
Makes about 8 pint jars
This enchilada sauce is sweet with caramelized onions and just spicy enough to be a versatile pantry staple. The amount of New Mexican chiles may seem daunting, but they are easy to work with and make the flavorful base of the recipe.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
*Use this as a braising sauce for chicken or pork, add it to cooking beans, or drizzle it on fish tacos, fajitas, and huevos rancheros