Enchilada Sauce Waterbath Canning

5 dried New Mexico chiles, stemmed and cut into large pieces, seeds reserved (You may omit the pepper seeds if desired. The spiciness level will go down significantly without adding the seeds to the sauce).

2 ½ tbsp chili powder

2 tsp ground cumin powder

½ cup water

1 white onion, roughly chopped

5 garlic cloves, minced

1 tbsp salt

2 tsp sugar

5 pounds plum tomatoes, coarsely chopped

6 tbsp apple cider vinegar (1 tbsp per jar)*

note: OTE: The vinegar is NOT added to the pot of ingredients in the recipe. It is added to each individual pint jar before filling with the sauce. Adding vinegar to each jar will ensure proper and safe acidification for this water bath recipe.

Directions at canningcrafts.com

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