Candis Enchilada Sauce Recipes

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
• Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
• The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.

Steps:

• Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.

Steps:

• Heat oil in a skillet over medium-high heat. Stir flour and chili powder into hot oil, reduce heat to medium, and cook until the flour is lightly brown in color, 3 to 5 minutes.
• Gradually stream water and tomato sauce into the flour while stirring until the flour is completely incorporated into a smooth mixture. Stir oregano, cumin, garlic powder, and onion salt into the liquid. Continue cooking until thickened slightly, about 10 minutes; season with salt.

Steps:

• Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
• Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Steps:

• add 2-1/2 tsp of spice blend to each pint jar. if omitting seasoning salt, use only 2 tsp.
• PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• COMBINE tomatoes with just enough water to cover in a large saucepan. Bring to a boil and boil gently for 5 minutes.
• ADD specified quantity of spice blend, 1 Tbsp lemon juice and 1/4 tsp salt, if using, to each hot jar.
• PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot cooking liquid over tomatoes 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 filled jars in a boiling water canner 40 minutes for pints and quarts, 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.

Steps:

• In a saucepan; heat oil over medium heat. Whisk in flour until blended. Add chili powder, brown sugar and remaining spices; cook, stirring constantly, until fragrant, 2-3 minutes. Gradually whisk in broth. Bring to a boil; cook and stir until thickened, about 20 minutes.