Enchilada Sauce, Canned

Ingredients

• 3/4 cup avocado oil, or canola oil
• 1 cup chili powder
• 1/4 cup cumin
• 8 cups beef broth, or 8 cups of water and 8 tsp bouillon
• 10 cups tomato sauce
• 2 tsp Mexican oregano, crushed
• 4 cloves of garlic, minced

salt and pepper to taste

• 3/4 cup Clear-Jel

Directions

1. Warm oil and toast chili powder, cumin, oregano, and garlic.

Add broth, tomato sauce and salt/pepper to taste.

1. Bring to a simmer. Take enough hot mixture out to make a slurry with the Clear-Jel. Add Clear-Jel mixture to pot and stir until incorporated. Bring back to a simmer and cook until desired thickness.
2. To clean, pint canning jars, add enchilada sauce leaving one inch head space. Pressure can for 50 minutes at 10 pounds of pressure, following your canner’s instructions.