Step 1

Preheat oven to 425F

Step 2

Drizzle oil on the bottom of a sheet pan, coating it well.

Step 3

Place roasting ingredients tomatoes (or tomatillos) chilies, onion, garlic in a single layer, in a sheet pan, over the oil. Roast in the oven until tender and caramelized, checking at 15 minutes, stirring things if need be, then roast another 10-15 minutes.

Step 4

Roast until the tomatoes and peppers are collapsing, the onions and garlic are tender enough to blend. Let cool.

Step 5

Scoop the roasted veggies into a blender. Add 1/2 cup water to the sheet pan and scrape up all those browned bits and pour this into the blender. Add the spices, salt and optional cilantro.

Step 6

Blend until your desired consistency- this can be really smooth or leave it a little chunky. If you like a looser sauce add a little more water.  Taste for salt and add more to taste.

Step 7

If making the red enchilada sauce, add a teaspoon of vinegar, or more to taste, to give a little brightness, especially if your tomatoes are very sweet.

Step 8

If making the green enchilada sauce, I find adding a teaspoon of honey, helps to balance out the tartness of the tomatillos. Add more to taste.  No need to add vinegar here.

Step 9

Use immediately, or store in the fridge for 4 days.

Step 10

Or freeze in a mason jar, leaving 1-inch headroom for expansion.