How to make homemade Enchilada Sauce by roasting the tomatoes and chilies before blending. Not only does this give great flavor, but it is also all made on one sheet-pan! Simple and EASY!
Red Enchilada Sauce:
- 2–3 tablespoons olive oil
- 6 roma tomatoes halved
- 1 onion, sliced thin- 1/3 inch thick
- 6 fat garlic cloves
- 1–2 jalapenos – halved. (one is mild, two is spicy)
- 1 red bell pepper
- 2 teaspoons cumin
- 1 1/4 teaspoon salt
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 teaspoon dried oregano (or tablespoon fresh)
- 1/2–3/4 cup water (or broth)
- 1–2 teaspoons apple cider vinegar (or white vinegar)
- handful cilantro- optional
- Preheat oven to 425F
- Drizzle oil on the bottom of a sheet pan, coating it well.
- Place roasting ingredients tomatoes, jalapenos, peppersonion, 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.
- Use immediately, or store in the fridge for 4 days.
- Or freeze in a mason jar, leaving 1-inch headroom for expansion.