Roasted Red Bell Pepper Sriracha Enchilada Sauce
Roasted Red Bell Pepper Sriracha Enchilada Sauce is an easy, homemade enchilada sauce with smoky, sweet roasted red bell pepper flavor kicked up with lime juice, spices and sriracha for a delicious spin on classic enchilada sauce.
I’m slowly getting back into gear after about a week off for vacation. While I scheduled a couple of posts last week, I unplugged for most of my vacation, which meant not answering comments and not keeping up with all of the blogs I follow. My Bloglovin’ feed is bursting at the seams, so I have my work cut out for me getting caught up this week!
If you follow me on Instagram, you know I was in Seattle, which was basically a last minute impromptu trip. The weather was fabulous, and we walked everywhere…mile after mile…eating our way through the city every day. We hit the Public Market, three of Tom Douglas’ establishments, including Dahlia Bakery, Etta’s, and Lola’s (TWICE), as well as Purple, and Michael Mina’s RN74 restaurant. The waterfront was so beautiful, and we really enjoyed our time there. And now….back to reality….which today means this smoky, sweet, and spicy Roasted Red Bell Pepper Sriracha Enchilada Sauce. 🙂
I love a good enchilada. It doesn’t matter if it’s got meat or it’s vegetarian — I love it all. Surprisingly, I only have two enchilada dishes here on FTM, which are my Homemade Chicken Enchiladas, and Chicken Verde Enchilada Bake, which are both family favorites. I wanted to do something different this time around, and I thought roasted red bell peppers for the foundation of the sauce sounded like a great idea. The peppers really lend a smoky, sweet flavor to this sauce. If you love red bell peppers, this is a must-try. 🙂
I made this sauce with a very specific dish up my sleeve, which is coming later in the week. I decided this sauce needed a post of its own, because enchilada sauce can be used so many different ways, I didn’t want to give it any limitations whatsoever. Use it in chicken or veggie enchiladas, an enchilada pie or casserole — sky’s the limit. Absolutely, positively no limitations here. 😉
Since I was making this for my family, I didn’t make it too spicy. If you like a lot of heat, add more sriracha to the sauce, or drizzle more over your enchiladas. To me, the sriracha really made this sauce special. I’d made it a week before without it, and I thought it needed something. When I made this batch, I added the sriracha, and realized that was just the thing. Although there are only 2 teaspoons in my sauce, it really made a difference. If the sauce were just for me, I probably would’ve added at least 1 tablespoon.
This recipe yields enough sauce to fill a standard mason jar, which would be about equivalent to a 15 ounce can of store bought sauce. If you’re making a lot of enchiladas, I would double this recipe. There’s no such thing as using too much enchilada sauce is there? Not in my book! I haven’t tried freezing it, but I imagine it would freeze well. That’s if you don’t eat it right out of a jar with a spoon…it’s pretty darn good like that, too. 🙂
- 2 large red bell peppers (mine weighed 1 lb. 3 ounces)
- 3 tablespoons extra virgin olive oil, divided
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1½ teaspoons chili powder
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¾ cup water*
- 1 teaspoon granulated sugar
- 2 teaspoons sriracha*
- juice of 1 lime
- salt, to taste
- Preheat the broiler, and line a rimmed baking sheet with aluminum foil. Cut off the bottoms of the peppers so they're flat on the bottom, and stand them upright one at a time, cutting the sides off from top to bottom around the stem. Remove any seeds and the bitter white flesh from the inside. Place the peppers skin side up on the prepared baking pan, and place under the broiler until the skin has blackened, about 12-15 minutes. Remove from pan and place in a bowl covered with plastic wrap to steam. When the peppers are cool enough to handle, remove the charred skins, and coarsely chop. Set aside.
- Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add the onion and cook until soft and translucent, about 8-10 minutes. Add the garlic, chili powder, paprika, cumin, and oregano, and sauté for 30 seconds. Add the water and stir, removing any bits from the bottom and sides of the pan. Bring to a boil, then turn the heat down and add the roasted peppers, sugar, and sriracha and simmer for 5 minutes.
- Place the red bell pepper mixture in the blender with the insert removed from the lid. Add the lime juice, remaining tablespoon of olive oil, and salt, to taste, and puree the sauce with a kitchen towel covering the opening in the lid to prevent spatters. Add more salt or sriracha, if desired, and enjoy with your favorite enchiladas!
You can roast the peppers ahead of time, and once cooled, store them in the fridge up to 2-3 days in an airtight container until you're ready to make the sauce.
*If you like your sauce thinner, add more water and adjust the seasoning appropriately.
*If you like your sauce spicier, add more sriracha!
Recipe by Flavor the Moments.