Fire Roasted Red Enchilada Sauce
My mom gave me this huge box of tomatoes from her garden … I promised her I would process them right away because some of them were starting to get soft … so I was fire roasting them on the grill, thinking I would make some sort of sauce with them, when my friend Mia from Mia’s Domain suggested enchilada sauce. Oh yes! Perfect! I really wanted to make my sister’s recipe, but I didn’t have any red chile powder, so I had to make up my own recipe. That’s more fun anyway, right?
I have a great recipe for green enchilada sauce (that I haven’t yet shared here … kicking myself), but this is the first time I’ve attempted a red sauce. It was quite easy, really. I can’t wait to make enchiladas now! I have some other fun ideas rolling around in my head for other fun dishes that would use this yummy, smoky sauce.
- 2 cups fire-roasted tomatoes, peeled and chopped
- 1 1/2 - 2 cups of tomato juice (preferably the juice you caught when peeling/chopping your fire roasted tomatoes)
- 3 bell peppers (best if they are red, but you can use green too), fire roasted
- 1 ancho chili pepper, fire roasted
- 1 medium onion, cut into fourths and fire roasted
- 1 - 2 jalapeno peppers, fire roasted (use more or less depending on how spicy you want your sauce)
- About 5 cloves of garlic
- 2 teaspoons dark unsweetened cocoa powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Fire roast the tomatoes, the onion and peppers on a hot grill ... or set them on a baking sheet and broil till the peels of the tomatoes and peppers are black, turning once or twice to roast all the sides of the vegetables. The tomatoes should be soft and juicy, the onion should be soft and charred, the skins of the peppers should be black.
- Over a bowl, pull the peels off the tomatoes, removing any stems or core. (Do this over a bowl to catch all the tasty juices from the tomatoes.) Take the outer skin off the onion, too, but leave the skin on the peppers. Just cut off the stem end of the hot peppers and remove the core from the bell peppers and ancho.
- Put all the ingredients in a blender and blend till smooth. Add more tomato juice if the sauce is too thick and blend again. Use over burritos or enchiladas or Mexican lasagna.
I'm guessing on how much time it takes to roast the vegies and remove the tomato peels because I was roasting over 9 pounds of tomatoes that night. Blending the sauce only takes a few minutes, once you have completed the fire roasting. You can use canned fire roasted tomatoes if you don't have good fresh tomatoes at hand. Also, feel free to substitute other hot peppers for the jalapeno and ancho peppers.
I thought I would share a few recipes from some of my favorite food blogger friends that would work really well with this sauce … I think they all look totally scrumptious! Click on the recipe name or the image for the recipe.
Black Bean Lasagna from Citronlimette
Shredded Beef Enchiladas from Melissa’s Southern Style Kitchen
Chicken Enchiladas from Running with the Deviled Eggs
Chicken Enchilada Chili from Zestuous
Easy Cheesy Beef Enchiladas from Moore or Less Cooking Blog
… and my own creation! Smoky Red Shredded Chicken Enchiladas
This recipe was shared at Cast Party Wednesday, Full Plate Thursday, Tastetastic Thursday, Fantastic Thursday, Tasty Thursdays, Frugal Food Thursday, Foodie Friday, Farm Girl Blog Fest, Clever Chicks Blog Hop, Strut your Stuff Saturday, Weekend Potluck, Everyday Mom’s Meals and Recipe Box.