“awesome sauce” is the only appropriate description for this enchilada sauce, and you will not believe that it’s made with all fresh, Jain ingredients. I have tried for years to create a Jain enchilada sauce and grilling the peppers and tomatoes first really makes the sauce pop with flavor. You can definitely use this sauce on more than enchiladas – I’ve used it on chimichangas, nachos, and tostada pizza. Let me know how you use it!
Ingredients
2 medium red peppers (can sub 1 ½ cups mini peppers)
1 cup tomatoes, sliced
1 tsp red chili powder
3 dried red chilis (more or less to taste)
1 ½ tsp cumin
¼ tsp dried oregano
Salt to taste
Pinch ground black pepper
3 tbs oil/butter
2 tbs flour (I used whole wheat flour but all-purpose works as well)
2 cups vegetable broth (can sub with water but may need to add additional spices)
1 tsp apple cider vinegar
Method
1 Preheat oven to 450F
2 Wash and clean peppers and place them in a greased baking sheet. Sprinkle 1tbs oil, dried red chilis, salt and cumin on top and mix together. Grill for 15 min
3 Remove from heat and add tomatoes, oregano, black pepper, and red chili powder. Mix together and grill for 10 more min. Remove from heat, mix together and let cool
4 In a skillet, make the roux by heating 2 tbs of oil and then cooking the flour for about 90 sec until it’s pinkish in color
5 In a high power blender, blend broth, pepper/tomato mixture, and roux (I used the soup button on my Blendtec)
6 Pour the mixture back into the skillet and cook until thickened. Take off heat and add apple cider vinegar. Taste and adjust spices to your liking
7 Use in your favorite enchilada or other Mexican food recipe
Tags: Jain, Mexican
