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! With a video!
If you carry joy in your heart, you can heal any moment. ~Carlos Santana
Many of you with gardens are busy canning, preserving, and fermenting this time of year. Here’s something you may enjoy- Roasted Enchilada Sauce. Roasting brings out the sweetness and depth of the tomatoes and peppers, adding a beautiful dimension to the enchilada sauce. It caramelized the garlic and onions which does wonders for sauces.
What I love about this recipe is how adaptable it is. You can use many different kinds of chili peppers, and make the sauce either red or green with tomatoes or tomatillos.
Using yellow peppers and yellow tomatoes is also a beautiful option. You can make it as hot or mild as you want!
The best part is it is all made on a sheet pan, while you tend to other things. It really only takes about 20 minutes of hands-on time.
The sauce can also be frozen for winter. A little bit of sunshine during the cold months is one of the best gifts you can give yourself!
If you are after a faster method- this 5 Minute Enchilada Sauce works in a pinch!
How to make Roasted Enchilada Sauce! | 45-second video
Drizzle a sheet pan with olive oil, then place your cut tomatoes, peppers, onions, and whole garlic cloves to roast.
Above I’m making a spicy red enchilada sauce using Roma tomatoes and chilies.
Bellow, a spicy green enchilada sauce- with hatch chilies, poblanos, jalapeno, and tomatillos…
Roast in a 425 F oven until the onions and garlic are tender, roughly 25 minutes. Always check halfway through, turning things if need be. A little char is good here.
The tomatoes and peppers will caramelize a little giving the sauce depth. The garlic and onions will get nice and tender.
I never bother removing the skins, they really can’t be detected once blended- but up to you.
Then blend until relatively smooth. Feel free to get this really smooth, or leave a little texture.
One batch of this simple Roasted Enchilada Sauce will yield about 2 1/2 cups- the perfect amount for making Enchiladas.
If freezing for later, make sure to leave an inch of headroom in the jar for expansion.
These would also make a nice gift.
So there you go, a little Enchilada Sauce inspiration for this weekend. I’m sure you’ll take this basic recipe and run with it! I can’t wait to hear all your variations, so please share in the comments below.
Use this Enchilada Sauce on:
- Farmers Market Veggie Enchiladas
- Enchilada Casserole with Sweet Potato, Corn and Black beans
- Chicken Enchiladas with Black Beans
- Enchiladas Verde with Poblano Sauce
- White Chicken Enchiladas (or Cauliflower!)
- Roasted Chiles Rellenos with Black beans
- Or make this 5 Minute 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!
Red Enchilada Sauce:
- 2–3 tablespoons olive oil
- 6 roma tomatoes (sub other medium-sized tomatoes) halved
- 1 onion, sliced thin- 1/3 inch thick
- 6 fat garlic cloves
- 1–2 jalapeno’s – halved. (one is mild, two is spicy)
- 1 hatch chili, or poblano pepper or mild chili or a 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
Green Enchilada Sauce:
- 2–3 tablespoons olive oil
- 1 lb tomatillos, rinsed, halved
- 1 –2 jalapeno’s, halved and seeds removed
- 1 hatch chili (or sub another medium-sized chili) halved, seed removed
- 1 poblano chili (or sub another medium-sized chili, or green bell pepper for mild version), halved
- 1 onion, thinly sliced
- 6 fat garlic cloves
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 1/4 teaspoons salt
- 1 teaspoon oregano
- handful cilantro (optional)
- 1–2 teaspoons honey or sugar (or alternative sweetener)
Preheat oven to 425F
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.
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.
Feel free to sub other peppers you have growing in your garden, being careful to gauge heat level. If unsure, you can also add to the blender sparingly, tasting as you go. 😉
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