Red Enchilada Sauce

Name: Red Enchilada Sauce
Yield: Makes four 1-pint jars
Ingredients: 5 , dried ancho chiles, stemmed and torn into ½-inch pieces, seeds reserved (1¼ cups); 1 tablespoon, chipotle chile powder; 2½ teaspoons, ground coriander; 2½ teaspoons, ground cumin; ½ cup, water; 1 , onion, chopped; 6 , garlic cloves, minced; 1 tablespoon, salt; 5 pounds, tomatoes, cored and chopped coarse; 6 tablespoons, cider vinegar

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We were in pursuit of the perfect red enchilada sauce, made with height-of-the-season tomatoes.

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

SERVESMakes four 1-pint jars

TIME1¼ hours, plus 2 hours cooling

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

WHY THIS RECIPE WORKS

In pursuit of the perfect red enchilada sauce, made with height-of-the-season tomatoes, we surveyed existing recipes. Knowing that we wanted to process our sauce, we needed to avoid using oil for safety reasons. We swapped out the usual chi...

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