Homemade Roasted Red Pepper Enchilada Sauce {gf+v}

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Once peppers are cooled, remove the stem and seeds and then cut them into large chunks.

Step 6

Place chunks of red pepper into a food processor or blender and blend until it becomes a sauce.

Step 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.

Step 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.