Roasted Enchilada Sauce
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Feasting at Home · by Sylvia Fountaine| Feasting at Home★ 5.0

Roasted Enchilada Sauce

NUTRITION · PER SERVING55M COOK
CAL 22%·PRO 19%
CARBS 62G56% OF CAL
17G FIBER0G ADDED0G INTRINSIC13G OTHER32G TOTAL SUGAR
FAT 21G43% OF CAL
3G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Homemade enchilada sauce made by roasting tomatoes, tomatillos, and chiles before blending with spices. One-pan method for both red and green versions.

condimentmexicandairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 2-3 tablespoons olive oil
  • 6 roma tomatoes (sub other medium-sized tomatoes) halved
  • 1 onion, sliced thin- 1/3 inch thick
  • 6 fat garlic cloves
  • 1-2 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)
  • 1/2-3/4 cup water (or broth)
  • 1-2 teaspoons apple cider vinegar (or white vinegar)
  • handful cilantro- optional
  • 1 lb tomatillos, rinsed, halved
  • 1 -2 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
  • ——–
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 1 1/4 teaspoons salt
  • 1 teaspoon oregano
  • handful of cilantro (optional)
  • 1-2 teaspoons honey or sugar (or alternative sweetener)
PREP
20M
SODIUM
2975MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.