clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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, it is all made on one sheet-pan! Simple and EASY! #enchiladasauce

Roasted Enchilada Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • Author: Sylvia Fountaine| Feasting at Home
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 2 ½ cups 1x
  • Category: sauces, preserving
  • Method: roasted
  • Cuisine: Mexican
  • Diet: Vegan


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!


Units Scale

Red Enchilada Sauce:

  • 23 tablespoons olive oil
  • 6 roma tomatoes (sub other medium-sized tomatoes) halved
  • 1 onion, sliced thin- 1/3 inch thick
  • 6 fat garlic cloves
  • 12 jalapenos – 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)
  • 1/23/4 cup water (or broth)
  • 12 teaspoons apple cider vinegar (or white vinegar)
  • handful cilantro- optional

Green Enchilada Sauce:

  • 23 tablespoons olive oil
  • 1 lb tomatillos, rinsed, halved
  • 12 jalapeno’s, halved and seeds removed
  • 1 hatch chili (or sub another medium-sized green 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 of cilantro (optional)
  • 12 teaspoons honey or sugar (or alternative sweetener)


  1. Preheat oven to 425F
  2. Drizzle oil on the bottom of a sheet pan, coating it well.
  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.
  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. 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.
  9. Use immediately, or store in the fridge for 4 days.
  10. 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. 😉


  • Serving Size: ¼ cup
  • Calories: 64
  • Sugar: 3.4 g
  • Sodium: 380.3 mg
  • Fat: 3.8 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 7.5 g
  • Fiber: 1.7 g
  • Protein: 1.3 g
  • Cholesterol: 0 mg