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Roasted Enchilada Sauce


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


  1. Preheat oven to 425F
  2. Drizzle oil on the bottom of a sheet pan, coating it well.
  3. 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.
  4. Roast until the tomatoes and peppers are collapsing, the onions and garlic are tender enough to blend. Let cool.
  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.
  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.
  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.
  8. Use immediately, or store in the fridge for 4 days.
  9. Or freeze in a mason jar, leaving 1-inch headroom for expansion.


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