Ingredients for Roasted Red Tomato Enchilada Sauce
- 2 tablespoons extra virgin olive oil
- 2 lbs red tomatoes
- Anaheim Chilies
- Jalapeno Pepper
- ½ medium yellow onion
- Garlic Clove
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- Black Pepper
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How to Make Roasted Red Tomato Enchilada Sauce
- Preheat oven to 350°F (175°C).
- Place 2 lbs of red tomatoes and 2 bell peppers (any color) on a baking sheet.
- Drizzle with 2 tablespoons of extra virgin olive oil.
- Sprinkle with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon onion powder, and 1 teaspoon garlic powder.
- Roast for 20-25 minutes, or until tomatoes and peppers have shriveled and slightly charred.
- Remove from oven and let cool slightly. Once cool enough to handle, remove skins from tomatoes.
- Roughly chop the roasted tomatoes and peppers.
- In a blender or food processor, combine the roasted tomatoes and peppers, 1 cup chicken broth, ½ medium yellow onion (roughly chopped), 2 cloves garlic (minced), 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon dried oregano.
- Blend until completely smooth. Add more chicken broth if needed to reach desired consistency.
- Transfer sauce to a medium saucepan and simmer over low heat for 15-20 minutes, stirring occasionally.
- Taste and adjust seasonings as needed. Add more chili powder, cayenne pepper (to taste), salt, pepper, or cumin for extra flavor.
- If the sauce is too thin, simmer uncovered for a longer time to reduce. For a thicker sauce, whisk together 1-2 tablespoons of cornstarch or flour with 2 tablespoons of cold water, then stir into the simmering sauce. Simmer until thickened.
Nutrition Information (Approximate per serving)
Sodium
83 g
Sugar
26g
Fat
6g
Carbs
5g
