Roasted Enchilada Sauce | Feasting At Home
"Homemade Roasted Enchilada Sauce (red or green) has never been easier! Plus roasting gives the BEST flavor. Use now or Freeze for winter!..."
INGREDIENTS
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2-3 tablespoons olive oil
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6 roma tomatoes (sub other medium-sized tomatoes) halved
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1 onion, sliced thin- 1/3 inch thick
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6 fat garlic cloves
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1-2 jalapeno’s – halved. (one is mild, two is spicy)
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1 hatch chili, or poblano pepper or mild chili or a red bell pepper
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2 teaspoons cumin
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1 1/4 teaspoon salt
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1 teaspoon coriander
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1 teaspoon chili powder
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1 teaspoon dried oregano (or tablespoon fresh)
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1/2-3/4 cup water (or broth)
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1-2 teaspoons apple cider vinegar (or white vinegar)
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handful cilantro- optional
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2-3 tablespoons olive oil
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1 lb tomatillos, rinsed, halved
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1 -2 jalapeno’s, halved and seeds removed
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1 hatch chili (or sub another medium-sized chili) halved, seed removed
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1 poblano chili (or sub another medium-sized chili, or green bell pepper for mild version), halved
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1 onion, thinly sliced
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6 fat garlic cloves
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2 teaspoons coriander
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1 teaspoon cumin
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1 1/4 teaspoons salt
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1 teaspoon oregano
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handful cilantro (optional)
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1-2 teaspoons honey or sugar (or alternative sweetener)
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