Enchilada Sauce For Dinner Is Served

Jan 20, 2016


Enchilada Sauce For Dinner Is Served

Cheryl Wixson
This recipe yields a moderately spicy batch. For less heat, omit the jalapeno peppers. To add more heat and flavor, use cumin and ancho chili powder.
YIELD: 300 servings or more


  • 42 pounds Tomato puree (2 cases 28 ounce cans)
  • 18 pounds canned green chilies chopped, mild (6 cases)
  • 24 pounds roasted red pepper puree
  • 4 pounds chopped leeks
  • 3 pounds chopped garlic scapes
  • 1 pound chopped jalapeno peppers
  • 500 ml. olive oil


  • Heat the oil in a large pot on top of the stove.
  • Add the chopped leeks, garlic scapes and jalapeno peppers.
  • Stir well.
  • Cover and sweat until soft.
  • Add the tomato puree, green chilies, and roasted red pepper puree. Bring to a boil and simmer until the flavors have married. Taste and correct the seasonings.

Cheryl's Notes

Yield: 46 – quarts of sauce (300 servings or more)
Cheryl’s notes: Divide recipe in half to fit the 5-gallon stainless steel cooking pot. Make 2 batches. Or use the 12-gallon steam-jacketed kettle.
This recipe has NOT been tested for ph. For canning purposes, it will need to be acidified to a ph. of 4.20 or lower. (Use lemon juice)

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