Just got back from doing some grocery shopping and running errands when the skies opened up and we've got ourselves one heckuva rainy Friday afternoon. This has to be one of my favorite things about living in the Midwest... summertime thunderstorms! So I'm taking this opportunity to get some enchilada sauce made up. We've been out of sauce for a couple of weeks now so it's definitely time to get stocked up. I usually use guajillo chiles but I've decided to add in a few pasillas this time around. I'll let you know how it comes out.
After cooking down the chiles, I pureed them and then ran them through a food mill to remove all the little bits. If you're at all interested in making your own enchilada sauce, you would do yourself a big favor by investing in a food mill. This makes quick work of those chiles and the sauce comes together in a snap!
Well, the sauce tastes incredible. I can't really detect a discernible difference by adding the pasilla chiles, it just tastes so good. I'm letting it simmer on low while I boil the jars and lids for canning.
Alrighty then, my sauce is in the jars and the jars are tucked away in the canner.
Now it's just a matter of keeping the pressure at 11 lbs for about 15 minutes and then I'll have some awesome enchilada sauce to stash in the pantry.
The rain continues, sauce is done and the only problem... I forgot that I was supposed to make a double batch. Next time.