“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!


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


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

Leave a Comment

Your email address will not be published. Required fields are marked *