Enchilada Roja Sauce Instructions:

Toast & Soak Peppers

• Pick over the dried peppers and discard any that are excessively dirty. Rinse the dried peppers to remove any dust or dirt. Preheat a griddle or large skillet and toast the peppers a few at a time. Toast for about 10-15 seconds for each side, until fragrant but not burnt. Peppers may puff or blister but do not blacken them or they will be bitter.
• Start to heat a pot or kettle to bring the water up to a boil. Let the toasted peppers cool, then remove the stems and seeds (discard or compost these). Tear or cut the peppers with kitchen shears into smaller pieces (a couple inches each) and place in a large heat-proof bowl or 1½-2 quart pot.
• Pour the boiling water over the toasted pepper pieces, cover the bowl or pot, and let the dried peppers soak to rehydrate for at least 20 minutes (you can put a heat-resistant plate in the bowl to weigh down the peppers or just stir them down occasionally).

Saute Onion, Garlic, & Spices

• Preheat a large, heavy stockpot or dutch oven (large enough to hold all sauce ingredients, at least 5 quarts) over medium heat. Add the olive oil, and when the oil is shimmering but not smoking, add the minced garlic. Saute lightly, stirring for about 30 seconds, then add the chopped onion and stir again. Add the salt (this will help the onions release moisture so they caramelize without scorching) and sweat the onions for 5-10 minutes, until they are beginning to color.
• Add the rest of the dry seasoning ingredients (brown sugar, coriander, cumin, paprika, chili powder, cayenne, and cocoa powder), stir again, and remove from heat.

Puree & Strain Soaked Peppers, Tomatoes, & Sauteed Onions

• Strain the soaked dry peppers, reserving the liquid. Puree the soaked peppers with one cup of the reserved liquid... add a little more if needed to get a smooth puree. Save the rest of the soaking liquid and set aside in case you need to thin the sauce as it simmers.
• Puree the onion and garlic mixture with the pepper puree (use a bit more of the pepper soaking liquid if you need it to get a smooth puree, but remember that the tomatoes will also add a lot of liquid).

  You can do this with an immersion blender in the large pot, or in batches with a regular blender- be careful of the hot liquid and use a kitchen towel to hold down the blender lid! Return the pureed pepper and onion mixture to the large pot and stir. Turn heat up to medium.
• Using an immersion blender or working in batches with a regular blender, food processor, or food mill, puree the tomatoes. You can strain them through a coarse wire mesh sieve, strainer, or metal chinois to remove the seeds and any remaining coarse bits of skin or woody stem end if you like.

Simmer & Reduce Enchilada Sauce

• Add the tomato puree to the pot and bring the whole mixture back up to a strong simmer or low boil. Taste the sauce and adjust seasonings if necessary (using safe seasonings for canning). Stir regularly and let simmer and reduce for 25-35 minutes, or until sauce is smooth, dark, and flavorful. You can partially cover the sauce to reduce splatters but don't cover it completely.
• Check the consistency- you want the sauce to lightly coat a spoon. If it's too thin, simmer longer to reduce, and if it's too thick, thin it out with a bit of your reserved pepper-soaking liquid. You can strain the entire sauce through a wire strainer or chinois if you like to get a smoother, more velvety sauce, or skip this step for simplicity. If you strain it again, use a large ladle to press the sauce through the strainer.
• Follow instructions below to pressure can your sauce. Sauce can also be frozen for several months, or refrigerated for up to a week.

Enchilada Roja Sauce Pressure-Canning Instructions:

• Fill your pressure canner with several inches of water and add the perforated bottom rack (check your canner instructions). Preheat the canner by bringing the water up to a simmer over medium-low heat. Wash your jars and lids with hot soapy water, rinse, and keep hot. Do not boil your lids (except certain types of reusable lids- follow manufacturer instructions).
• Protect your work surface- I like to use a baking sheet pan lined with an old kitchen towel. Place the hot jars on the sheet pan or counter lined with a towel- this helps protect them from temperature shocks and also makes for easier clean-up!
• Using a jar funnel if you have one, ladle the enchilada sauce into the hot jars. Leave 1" of headspace at the top of the jars (slightly more if you are using reusable-style lids with gaskets like Weck or Tattler- check and follow manufacturer instructions).
• Debubble the jars by stirring carefully with a thin spatula, spoon, or debubbling tool to release any trapped air, and wipe the top rims of the jars with a clean paper towel or lint-free cloth that has been dipped in hot water or vinegar to ensure a good clean seal.
• Place the canning lids on the clean jar tops and screw down the rings- don't overtighten, just snug. Using your jar lifter, tongs, or the canning jar rack, carefully place the hot filled jars in the preheated canner. Use a perforated disk or second jar rack for the second row of jars if you are canning the whole batch in a large canner.
• Check that the canner vent isn't clogged and close & seal the lid. Bring the canner up to pressure over medium heat with the vent open, and once the canner is venting a steady stream of steam, set a timer for 10 minutes.
• When the canner has vented for 10 minutes, regulate the heat if necessary and drop the weight over the vent (or close the petcock if you have an unweighted dial-gauge canner).
• Can at 10 PSI (up to 1000 ft) with a weighted canner or 11 PSI on a dial-gauge canner for up to 1000 ft.

  Ball does not specify the appropriate altitude adjustment for higher elevations, but I would consult the NCHFP charts if this applies to you (if you are canning at above 1000 above sea level you need to increase the pressure in the canner to get the same results).
• Start your processing timer for 50 minutes only once the appropriate PSI has been reached , or when the weight is jiggling to indicate that the proper pressure has been reached.

  Watch or listen carefully, adjust heat as needed to maintain pressure at or just above the recommended PSI. Reset the timer to zero and restart processing time if you lose pressure below the correct processing pressure at any point.
• After the processing time is complete, turn the heat off. Once the pressure canner has cooled and returned to neutral pressure (the dial will drop to zero, and no steam escapes from the weight or petcock if jiggled) you should open the canner and remove the jars (follow your canner instructions for opening).
• Remove the jars from the canner carefully. Let the jars cool in a draft-free place where they can rest overnight or for up to 24 hours. Don't touch the rings until the jars have cooled and the seals are set (disregard for reusable lids, and follow manufacturer instructions to tighten rings).
• Remove the rings and check the seals on the jars after they have rested at least overnight.

  Promptly freeze or refrigerate any jars that did not seal and use within a few days, or reprocess within 24 hours with new lids. Gently wash all sealed jars with soapy water, label clearly, and store in a cool, dark place.

  Protect jars from freezing and safely discard the contents of any jars that lose their seals in storage and sterilize jars before reuse.