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Roasted Enchilada Sauce

URL: https://www.feastingathome.com/roasted-enchilada-sauce/

Ingredients

For Red Enchilada Sauce

  • 2–3 tablespoons olive oil
  • 6 medium-sized roma tomatoes
  • 1 medium onion
  • 6 cloves garlic
  • 1–2 pieces jalapenos
  • 1 piece hatch chili or poblano pepper
  • 2 teaspoons cumin
  • 1 ¼ teaspoons salt
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • ½–¾ cup water or broth
  • 1–2 teaspoons apple cider vinegar
  • handful cilantro (optional)

For Green Enchilada Sauce

  • 2–3 tablespoons olive oil
  • 1 pound tomatillos
  • 1–2 pieces jalapenos
  • 1 piece hatch chili
  • 1 piece poblano chili
  • 1 medium onion
  • 6 cloves garlic
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 1 ¼ teaspoons salt
  • 1 teaspoon oregano
  • handful cilantro (optional)
  • 1–2 teaspoons honey or sugar

Instructions

  1. Preheat the oven to 425°F.
  2. Coat a sheet pan with olive oil and arrange the tomatoes, peppers, onion, and garlic in a single layer.
  3. Roast for about 25 minutes, checking halfway and stirring if necessary until tender and caramelized.
  4. Let the roasted vegetables cool, then transfer them to a blender.
  5. Add ½ cup of water from the sheet pan to the blender along with the spices and optional cilantro.
  6. Blend until you reach your desired consistency, adding more water if needed.
  7. For the red sauce, add vinegar to taste. For the green sauce, add honey to balance the tartness.
  8. Use immediately or store in the fridge for up to 4 days, or freeze for later.

Nutrition Facts (estimated)

Servings
10
Calories
64
Total fat
3.8g
Total carbohydrates
7.5g
Total protein
1.3g
Sodium
380.3mg
Cholesterol
0mg

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