Roasted Red Pepper Enchilada Sauce
Goodbye canned Enchilada Sauce. This Roasted Red Pepper Enchilada Sauce Recipe will take your Enchiladas from "mehhh" to "oh yeahhhhh"!
Ingredients
- 2 large Red Peppers Roasted, Skins removed
- 2 c Chicken Stock
- 2 Bay Leaves
- 1 tsp Cocoa
- 1 Tbs Garlic Minced
- 2 Tbs Tomato Paste
- 1 tsp Cumin Ground
- 1 tsp Chili Powder
- 2 Tbs Olive Oil
- 1 tsp White Vinegar
- 3 Tbs Flour
- 1 tsp Sugar or Swerve
Instructions
- Preheat the oven to 400 degrees F. Core and deseed the red peppers. Slice them in half, and place them skin side up on a baking sheet. Drizzle with Olive oil and bake for 15-20 minutes or until skins have darkened.
- Remove the red peppers from the baking tray and place in a bowl. Cover the bowl with plastic wrap and let the red peppers cool . Once cooled, peel the skins off the red peppers and discard. Give the peppers a rough chop and puree them in a food processor.
- Combine all spices, sugar, and flour in a small bowl. Add the oil to heated, medium sized pot. Add the garlic and stir for a few seconds. Add the spice mixture to the pot, and stir for a couple of minutes. Add the tomato paste and stir until the tomato paste has begun to caramelize. Add the pureed red peppers, and stir until well-combined.
- Add the chicken stock and whisk until there are no lumps. Add the bay leaves, and bring the sauce to a boil. Lower heat to a low setting, whisking often for about 7-10 or until sauce has thickened. The sauce will continue to thicken as it cools.
- Remove from heat, and stir in vinegar. Add additional salt if needed.
Notes
- After the sauce cools, you can store it in a mason jar in the refrigerator for up to 5 days or freeze for a couple of months.
- Adding the sugar gives the sauce a slight sweetness and reduces the acidity of the tomato paste.
- The cocoa is optional, but I think it gives the sauce more depth.
- I used regular flour for this recipe, but if you have a gluten allergy, you could use gluten free flour or thicken the sauce with corn starch. If using cornstarch, rather than adding the corn starch in with the spices, create a slurry using water and add it to the chicken broth.