roasted enchilada sauce

How to make homemade Enchilada Sauce (both red and green) by roasting the tomatoes or tomatillos and chilies before blending. Not only does this give great flavor, but it is also all made on one sheet-pan! Simple and EASY!

Roasted Enchilada Sauce

olive oil

roma tomatoes (sub other medium-sized tomatoes) halved

onion, sliced thin- 1/3 inch thick

garlic

hatch chili, or poblano pepper red bell pepper

——-

cumin

salt

coriander

chili powder

oregano (or tablespoon fresh)

water (or broth)

apple cider vinegar (or white vinegar)

cilantro-

lb tomatillos, rinsed, halved

jalapeno’s,

hatch chili (or sub another medium-sized

chili

onion, thinly sliced

——–

oregano

cilantro (optional)

honey or sugar (or alternative sweetener)

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

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.

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

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.

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.

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.

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.

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

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

I made both of these sauces today. So delicious!!  I am always amazed how the flavor balances out when the  1 teaspoon of vinegar (red) or 1 teaspoon of honey/syrup (green) is added. Thanks for creating and sharing such great recipes. Most of what I make now is from your site.

I used green cherry tomatoes and it worked great!  I did add some lime juice to add a bit of acidity, and it was delicious.  Love the versatility of this recipe.  My husband said I can make the house smell like this anytime.

Made the red sauce last night, wonderful flavor.  Making a batch of the green tonight, which I'm sure will be just as tasty.  The small batch quantity is perfect for how my garden is ripening.  Do you think green tomatoes can be subbed for the tomatillos?

I had a surplus of tomatoes, so I cooked both this red enchilada sauce and your roasted tomato sauce, which I plan on freezing. Both are amazing! This enchilada sauce has such an incredible depth of flavor. I ended up adding 1/4 of a roasted habanero and did not add the water - I wanted to keep it thick so I had to option to mess with the consistency depending on the dish. I have loved every one of your recipes that I've tried!

HUGE fan of your enchilada sauce recipes.  The 5 minute quick sauce is what I mostly use.  Your enchilada recipes opened a whole new vista for this hidebound New England home cook.  Love, love, love your world view on food, and healthy eating swap outs.  We are by no means vegan or vegetarian, but have cut way back on our meat intake and your recipes are making it possible, even if just gaining some insights or ideas!  Thank you Sylvia!

This is phenomenal. (I made the red version) The roasting really brings out true depth of the veggie flavors &amp; it’s very easy/ quick. 
I use on eggs, zootles, w crostini,… freezes great. Seriously delicious.

I'm making my 3rd or 4th batch of the green enchilda sauce. Last year, I used farmers market and CSA produce, ate one batch fresh, froze the other batch for a mid-winter enchilada casserole. I love it so much that I am making another batch with produce from my garden (and CSA and farmers market). I love how versatile it is - I am using a mix of peppers from my garden. It so fresh and simple and prodcues a bright and complex sauce!

i woke up this morning wondering what I would ever do with all the green tomatoes and hot peppers I salvaged before ripping out my garden for this year. An on-line search brought me to this page/recipe.  Before lunch all my ingredients were roasted, seasoned, pureed and in beautiful jars ready for winter.  I am pretty sure I ate the equivalent of 1 jar with only spoon in hand.  Absolutely one of the best recipes I have ever made.  My winter stash won't last me through next week at this point.  Thank you!

Hi Sylvia,
just made your Enchilada sauces and OMGoodness they are so good and so easy to make. My daughter stopped by and tasted them and she agrees they are delicious. Thank you for these two good and easy recipes.

Made the green version. It is delicious and easy!! Your recipes are life changing❤

https://content.jwplatform.com/videos/EJGuRwbl.mp4

How to make homemade  Enchilada Sauce (both red and green) by roasting the tomatoes or tomatillos before blending. Not only does this give great flavor, but it is also all made on one sheet pan! Simple and EASY! Freeze for winter- an easy way to preserve summer’s bounty! Video! 

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Roasted Enchilada Sauce

The most viewed roasted enchilada sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine