Homemade Red Enchilada Sauce w/Roasted Garlic and Tomatoes

You can find canned Chilpotle Peppers in Adobo Sauce, in the ethnic food aisle of a large grocery store, or in a Mexican specialty shop.  The pepper and the brown sauce its packed in, will give the tomato sauce a very smokey flavor. Be careful though, as the peppers and the adobo sauce are very hot. Start with a small amount and increase if you want more heat in your enchilada sauce. There are always several peppers packed in each small can.

1 recipe of my homemade roasted pasta sauce (omitting the herbs listed in that recipe)
1 tablespoon cumin or Adobo seasoning (to taste)
1/2 of a canned Chilpotle Pepper in Adobo Sauce, pureed (HOT! start with a 1/2 and add more if desired)

Follow the instructions for the roasted pasta sauce, but add the canned chilpotle pepper when processing the roasted veggies (if using sauce already cooked and processed, simply puree the pepper and add to the pasta sauce when heating through).

Substitute the cumin or Adobo seasoning for the Italian herbs.  Bring all to a boil, reduce heat and simmer for 20 minutes.  Adjust seasonings to taste.  If you want to add more heat, just add a bit more of the pepper.

Use in your favorite Mexican recipe, or preserve following the directions for the roasted tomato and garlic pasta sauce.

Roasted Tomato and Garlic Pasta Sauce

I love this sauce.  The roasted veggies give the sauce a smokey, authentic taste.  Adjust the seasonings to suit your taste.  I've listed two 'roasting' options here. I prefer the taste of the grilled veggies (weather permitting), but the oven roasted variation requires way less effort.  

When you roast a veggie, you end up losing a lot of the liquid that you usually have to 'boil' out of the sauce.  So, you sort of make-up some of your lost time.  I've included a link for the 'roasted garlic' below.

This isn't necessarily a 'canning' recipe, but I've included those instructions below.  There's no reason why you can't whip up a big pot of homemade sauce, and enjoy it the next day over your favorite pasta.

This recipe makes 6 pints, or 3 quarts of sauce.  I like to make a batch or two, without the Italian herbs.  Its nice to have the 'generic' sauce on hand for Mexican dishes.  I've included a link here for Homemade Red Enchilada Sauce which I whip up by swapping ethnic herbs and adding some smokey heat. 

6 bulbs of roasted garlic

3 red, yellow, or orange sweet bell peppers

12 pounds ripe tomatoes (see note about tomatoes below)

1 -3 T brown sugar (start with lesser amount and add more as it cooks if desired)

2 T kosher salt

1 T balsamic vinegar

1 teaspoon fresh black pepper

1 - 2 cups fresh basil, finely snipped (adjust amount to your preference)

1 cup lightly packed assorted fresh herbs (such as oregano, thyme, lemon thyme, parsley)

*6 tablespoons lemon juice (to be added to each pint jar)

Plum (or Roma) tomatoes are the meatiest variety and best for this recipe, but I have shopped around late in the season for canning tomatoes or 'seconds' and used them with success too.  Remember not to use anything too soft and remove small blemishes with a sharp paring knife, before roasting. Wash all veggies.

To Grill Veggies:

Using long handles tongs, roast the whole tomatoes and peppers on a clean grill.  You'll have to keep turning them as they char.  Don't be afraid to let the skins blacken and peel (blisters) away as you cook them.  This is what makes the sauce so good.  Much liquid will leak out of the maters as well.  No worries on this account either as it is less you have to cook away later.

To Oven Roast:

Cut tomatoes and peppers in half length-wise.  If you don't want to stand over a hot grill, you may roast the veggies on a foil lined, oiled cookie sheet, skin side-up. Set the oven to 400 degrees and the rack about 4 inches from the heat element. Watch for the skin to blacken, blister and peel (about 40 minutes). When it does, remove from heat.

Remove the tomatoes and peppers to a very large bowl.  More liquid will seep out as they sit. When cool enough to handle, peel the roasted veggies, leaving the little charred bits that cling to the flesh.  Reserve the veggie liquid in the bottom of the bowl for a later recipe (it makes a good tomato vinaigrette). 

Working in batches, puree the veggies in a food processor or blender. Transfer to a large kettle and add the roasted garlic, sugar and vinegar.  Bring to a boil, reduce heat and simmer for at least an hour. Add the herbs and adjust the seasonings (salt, pepper, and sugar).  Simmer another 20 minutes.  Taste again and make any needed adjustments to seasoning.  Pasta sauce should be thick when done, and measure about 11 cups.

Serve right away, or freeze for later. To can, see below.

*Spoon 1 tablespoon of lemon juice into 6 pint size jars (2 tablespoon per quart).  Add the hot sauce, leaving 1/2 inch of headspace.  Seal jars and process in boiling water for 35 minutes (quarts - 50 minutes). 

Black Bear's Roasted Tomato Salsa

This recipe is time consuming, but worth the effort.  While grilling my veggies last summer, I drew the attention of our resident black bear (the veggies smelled divine).  I didn't want to leave the grill for a photo then, but included a more recent image of him here (dining with a few feathered friends).

If you don't want to stand over a hot grill, you may roast the tomatoes, peppers and onions on a foil lined, oiled cookie sheet, skin side-up. Set the oven to broil and the rack about 4 inches from the heat element. Watch for the skin to blacken and peel. When it does, remove from heat.

Plum (or Roma) tomatoes are the meatiest variety for this recipe, but I have shopped around late in the season for canning tomatoes or 'seconds' and used them with success too.  Remember not to use anything too soft and remove small blemishes with a sharp paring knife, before roasting.

5 pounds tomatoes (about 9 cups), halved lengthwise, cores removed
10 red jalapeno chiles
2 - 3 inferno chiles
2 heads of garlic with the top sliced off for roasting
3 medium sized sweet onions, peeled and cut into quarters
about 1/4 cup finely chopped cilantro
1/2 cup cider vinegar
1 tablespoon salt (or more to suit)
2 tablespoons sugar
5 pint jars

Wash all veggies.  Core the chiles and remove seeds with a grapefruit spoon (wear food service gloves).

Using long handles tongs, roast the tomatoes on a clean grill.  You'll have to keep turning them as they char.  Don't be afraid to let the skins blacken and peel (blisters) away as you cook them.  This is what makes the salsa so good.  Much liquid will leak out of the maters as well.  No worries on this account either.

Remove the tomatoes to a very large bowl.  More liquid will seep out as they sit.

Next, roast the peppers and onions.

Back inside the house, drizzle a little olive oil down into the exposed raw garlic.  Wrap each head in tin foil and place into a small oven proof dish. Roast in the oven at about 400 degrees until the garlic cloves are soft.

Meanwhile, peel the cooled tomatoes, and peppers, leaving little charred bits that cling to flesh. Reserve the veggie liquid in the bottom of the bowl.

Working in batches, chop the veggies in a food processor or blender. When the garlic is roasted, squeeze the cloves from their jackets, and add to the tomato mixture. Transfer the veggies and reserved liquid, into a wide preserving pot, and add the remaining ingredients. Boil five minutes, stirring to prevent scorching.

Ladle the salsa into sterile pint sized jars, leaving 1/2 inch headspace.  Seal jars and process in boiling water bath, 40 minutes.

Enjoy with corn chips!

My Way - Salsa Verde

Salsa Verde (green salsa) is traditionally made with tomatillos, a green, tomato-like staple in Mexican cuisine.  A few years ago, my entire tomato crop was struck with a blight, that caused the fruit to slowly rot before fully ripening.  Heartbroken, and unwilling to deem the crop a total-loss, I harvested the beautiful, green tomatoes before they were affected, and set about to make salsa verde.  Needless to say, when finished, I had more than enough for our little household of two, and so shared with the family.  The salsa was a hit, and we're now huge fans of the green alternative to traditional red salsa.

4 pounds (8 cups) green tomatoes.
olive oil
1 cup while vinegar
1 pound sweet, yellow onions (2 cups)
1/2 - 1 pound seeded, chili peppers (choose a light green pepper of your choice, depending upon the heat desired)
2 garlic cloves, peeled
1/4 cup chopped cilantro
1 tsp salt

Line a cookie sheet with tin foil and brush with olive oil. Slice the tomatoes in half, and place them cut-side-down, on the foil, brushing the skin side with olive oil (you'll have to work in batches).  Broil the tomatoes until blackened in spots (don't burn them, just scorch them).  Cool.

Again working in batches, peel off the skins (this will be easier now that the skins have been scorched).

Puree the pulp in a food processor (if you like it a little chunky, don't over process).  Next, puree the onions, chili peppers and garlic.

Combine all vegetables, in a large saucepan.  Add vinegar, and salt.  Bring to a boil, reduce heat, and simmer until the salsa has thickened to your liking (too thin and it will roll off your tortilla chips :)

Remove from heat, add cilantro and add more salt if desired.

Ladle into jars, leaving a 1/2 inch headspace, and process in a boiling water bath for 15 minutes (pints).  Delicious!!

Tomato Pudding

Years ago, I had the pleasure of knowing a little British lady that was an English war bride. She'd immigrated to the United States with her Yankee husband after the Second World War, and brought with her, some wonderful old-world recipes.  This tomato pudding, traditionally served with a roast beef, is a wonderful addition to a Christmas dinner table.


1 cup brown sugar
1 cup tomato puree
1/4 cup water
2 cups dried bread cubes, crusts removed
1/2 cup melted butter

Keep an eye on your pudding while baking, as the high sugar content may cause it to burn.  Tent the casserole loosely with a piece of tin-foil, if you feel the pudding is getting to dark.

Preheat oven to 350 degrees.  In a large saucepan, combine sugar, tomato puree and water.  Boil for one minute; reduce heat and simmer for five minutes.  Grease an 8 x 8 inch baking dish (or similar), and fill with the bread cubes.  Bake on middle rack for 45 minutes, or until the top is puffed and browned.