Author Archives: lifeparagraphs

How to Make the Mosting Amazing Red Chili Enchilada Sauce

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One of my favorite dishes which I’ll include the recipe at a later time is my enchilada casserole. About three years ago, I tried my hand at making enchilada sauce canning a small batch with great results. Once or twice a year, I now spend the weekend canning seemingly hundreds of tomatoes which I pick up from my local restaurant food supplier. This weekend I picked up 80 lbs. of tomatoes. My husband and I spent part of the weekend making tomato paste, tomato sauce and enchilada sauce. I can them and store for later use making for a quick, healthier and more customized dinner.

 

Amazing Red Chili Enchilada Sauce

This recipe doesn’t require you to make everything homemade, however it does incorporate a tomato paste recipe and the stock recipe. These two pieces inject amazing flavor into the enchilada sauce.

This recipe will make you 10 quart sized  (32 oz) cans of enchilada sauce.

 

120 dried red chiles

15 cups of water

15 cups of pork stock (Chicken or beef stock also works, however my preference is pork.)

3 cups tomato paste

25 cloves of garlic

1  cups of olive oil

5 tablespoons of oregano

3 tablespoons of cumin or corriander

3 tablespoons of paprika

3 tablespoons of chile powder

3 tablespoons of onion powder

 

Heat your oven to 400 degrees. Using a sheet pan, lay your chilis on them and place in the oven for 4 minutes. Remove from oven and remove chili tops and seeds adding them directly into your water and pork stock mixture in your large stock pot. Let them sit for 2 hours to hydrate and absorb flavor.

 

enchilada-sauce-chilis

 

Add your remaining ingredients including your garlic directly into your stock pot. Save time by not chopping them tossing them directly in the pot. You are welcome to use store bought tomato paste, however, I recommend making your own which can be cooked and canned in advance. Click here to access my tomato paste recipe. Using your immersion blender mix them directly in your stock pot.

Bring your your enchilada sauce to a boil and let it cook down for 2 hours to absorb and the flavor. Follow the process of sanitizing and preparing your quart jars for canning. Your enchilada sauce can also be frozen if you have room in your freezer. Make sure you make room in your jars when the frozen enchilada sauce expands. I like to can them because my cooking time for meals like my enchilada sauce is reduced because I don’t have to dethaw my sauce.

Enjoy your enchilada sauce.

 

More Canning Recipes and Resources

For more canning recipes check out the following:

I took inspiration from this enchilada recipe which I love and recommend if you are looking to cook in smaller increments over at Cooking with Curls.

How to Make Basic But Delicous Tomato Paste

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I was surprised the first time I tried my hand at making tomato sauce on my own how pink it was even though I thought I took enough time to cook down and prepare my tomato sauce. Tomato paste provides your a flavor charge that also allows you to retain the traditional red color you come to know in your tomato sauce.

Ingredients for Your Basic But Delicious Tomato Paste

Don’t be intimidated by tomato sauce. It’s easy to make outside of the preparation of the tomatos. To purchase tomatoes in bulk, I recommend visiting your restaurant supply store, grown them yourselves, or work with your supermarket or farmer’s market to purchase them in bulk. Leaving the tomato skins your tomatoes will make them bitter. I like to save my tomato skins for later use in seasoning and flavoring my stock. You can find my recipe by clicking here.

 

60 blanched, cored and peeled large tomatoes

3 tablespoons salt

3 tablespoons cracked pepper

10 cloves of garlic

1 1/2 cups of fresh lemon juice

3 bay leaves

 

Make sure you blanch, core and prepare tomatoes. Add them to a large stock pot. Add ingredients to your pot with the exception of the bay leaves. Use your immersion blender to blend. Add your bay leaves and bring your pot to a boil. Let it cook and simmer down for 3-4 hours until it is extremely think. This recipe will make 64 ounces or 9 cups of tomato paste.

I like to use the tomato paste immediately in my tomato sauce or enchilada sauce. However, this can be canned, refrigerated and frozen for later use.

 

More Tomato and Canning Recipes

This recipe has taken inspiration from the Tomato Paste recipe in the “Ball Complete Book of Home Preserving” edited by Judi Kingry and Lauren Devine. 

How to Make the World’s Most Flavorful Tomato Sauce

flavorful-tomato-sauce-recipe

 

My tomato sauce is very multi-purpose. It’s our almost weekly staple for our homemade pizza. You can click here to see my pizza dough recipe. I like to can the tomato sauce in advance as it’s great to use in spaghetti, casseroles and other recipes. I generally spend two weekends canning a year working on making tomato paste, tomato sauce, and enchilada sauce for use for the rest of the year. I’ll include links to the recipes at the end of the post.

This tomato sauce  recipe should make 10 quart size jars. I recommend canning these and sealing them instead of freezing just because they stay fresh longer. Special note, if you are not including the tomato paste in your sauce, make sure to include a 1/4 teaspoon of lemon juice in each of your quart jars. This makes sure that your sauce remains flavorful and fresh.

 

tomato-sauce-blender

 

Flavorful Tomato Sauce Recipe

 

60 peeled, blanched and cored tomatoes

3 celery stalks chopped

1 1/2 cups of carrot juice (This makes your sauce sweet.)

4 medium sized yellow onions chopped

12 garlic cloves

2 cups of red wine (I prefer pinot noir or merlot.)

3 tablespoons oregano

3 tablespoons salt

3 tablespoons cracked pepper

1 1/2 cups of basil

3 cups of tomato paste

3 bay leaves

 

The tomato sauce will have a bright red color from using the tomato paste. Add all your ingredients with the exception of the bay leaves. Using your immersion blender, blend everything together. Add your bay leaves and bring your sauce to a boil. Stir frequently. Let it reduce on medium high for 2-3 hours until it reaches the right think consistency and red color. Add additional spices and flavors to suite your taste and customizations.

Follow the basic canning rules sanitizing your jars, lids and rings. Add your sauce and then seal them. Make sure they are cooled before storing them in a cool and dry location.

 

More Tomato and Canning Recipes

Underestimated is How I Like to Be

If you ever wanted to light a fire under my ass to get something done all you have to do is underestimate me.

I like to be underestimated because I have something to fight for to prove to you and also myself. I like being the underdog because I can break the rules or completely ignore them. Most importantly you will never see me coming.

The problem is when you have proven yourself or gained a certain amount of visibility you can’t be underestimated any longer. People expect something from you. Maybe it’s a certain amount of quality, your product, your productivity or hard work. Maybe it’s all of the above. The once underestimated becomes the person others compete against. You make each other better for it, but there are these things like expectations, pressure and stress. These are things you didn’t have to deal with when you were invisible underdog who took risks and made moves without regret. Risking it all becomes more of a challenge. Everyone is watching or at least you believe they are. You now have a reputation, an expectation and you can either do nothing, fail or exceed your goal or other expectations. Might I suggest that you have another option which is a fourth one.

That fourth option is none of the above. You don’t give a shit about what anyone thinks about you. You do what you want and how you want to do it and quit worrying about those expectations of what people might be thinking of you or saying about you good, bad or indifferent. Just do what you do and know is true. You are the only person you should be considering.

Finding Balance

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As we were driving to school I told Ry today that I am working on finding balance in my life. Mondays are especially crazy for me. I’m trying to understand if I should just lean in and push through it all or if there is something I’m missing that might help me strike a better balance in my life. I often wonder especially on Mondays when my stress levels are at their highest if there is in fact a better way.

She told me that there is a puzzle inside me and I need to work to fit all the pieces together and when I do, I will find peace. That finding new pieces to the puzzle can only be achieved by doing new things. She told me she’s sharing this with me because I’m honest, strong and I help people.

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It’s a strange feeling when your 6 year old child tells you something that is wise beyond her years and causes you to pause enough to journal and think about what puzzle pieces you might be missing in order to find that balance to make your life all fit. So this morning while waiting for a Monday meeting at one of my favorite coffee shops, I’m doing some self reflection. I’m thinking about what she said and wondering how I can better fit the pieces to my life. I want to question my own personal choices less but push myself more. I want to be a better mom, wife and human being. I want to enjoy life and I want to continue to work, live and dream with a passion. I don’t want to be a robot just going through the motions. I also wonder a lot about how I’m being tested, what lessons I have to learn and what it all really means.

I told my daughter she was a wise girl and what she said gave me chills. This sage advice is coming from a 6 year old. It’s not secret that I love my kiddo, but time and time again she fills up my cup, inspires me and most importantly gives me pause in how I am living.

 

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