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Homemade Roasted Red Pepper Enchilada Sauce {gf+v}

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5 from 3 reviews

Ingredients

Scale
  • 3 Large red peppers, or about 2 1/2 cup chopped roasted red peppers*
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoon dried oregano
  • crushed red pepper flakes, to taste
  • 1/4 cup vegetable oil
  • 3/4 cup water, or more depending on desired consistency
  • 1/4 cup flour, gluten free or regular**
  • 2 tablespoons of juice from a can of green chilies, optional, I like to put green chilies in my enchiladas so I had some on hand.
  • salt, to taste

Instructions

  1. If you are using raw red peppers you will need to roast them first. You can do this in the oven or on a grill.
  2. In the oven: heat the oven to 500 degrees F and place the red peppers on a sheet pan and roast for about 30 – 40 minutes, until peppers are charred and black on the outside.
  3. On the grill: turn the grill on medium-high heat and place the peppers on. Grill for about 20-30 minutes, depending on how hot the grill is, until peppers are charred and black.
  4. Once finished roasting the peppers, place them in a heat resistant bowl and cover with plastic wrap until peppers are cool enough to handle.
  5. Once peppers are cooled, remove the stem and seeds and then cut them into large chunks.
  6. Place chunks of red pepper into a food processor or blender and blend until it becomes a sauce.
  7. In a medium sized sauce pan, heat 1/4 cup of oil and then add 1/4 cup of flour to it. Stir until combined.
  8. Add the pepper mixture along with all the rest of the spices. Stir and then add the water. Cook over medium heat for about 20 minutes until all the flavors have developed and the sauce has reached your desired thickness. Feel free to add more water if you would like a thinner sauce.

Notes

Makes about 2 cups of sauce, just enough for a large pan of enchiladas.
*I have not done it myself, but if you prefer, you can use an equal amount of canned tomatoes instead of red peppers for a tomato based enchilada sauce.
**If using gluten free flour, the sauce may seem a little grainy once you finish cooking it, but that texture should disappear once you cook it in the oven with the enchiladas.

  • Category: Sauce

Find it online: https://www.shelikesfood.com/homemade-roasted-red-pepper-enchilada-sauce-gfv/