This enchilada sauce can be stored in freezer up to a month.
If the flavor of your sauce is not strong enough, add 2 tablespoons of high quality pure tomato paste during the blending step.
Different types of tomato contain various amounts of juice. If your enchilada sauce comes out too runny after blending, gradually add some flour (gluten-free flour if desired) to make it thicker. Return the sauce back to the stove and let it cook until it boils.
If you are using tomatoes that have a lot of juice, you can also boil off the liquid once the sauce is cooked in the pressure cooker. Remove the pressure cooker cover and let the sauce boil for another 30 minutes until the sauce reaches a thicker consistency.
Stir continuously to prevent the sauce from burning on the bottom.