Red Enchilada Sauce
Recipe Notes
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: ~12 enchiladas
Recipe Inspired By: Mexico In My Kitchen
First Tried: 2021
Ingredients
- 1 jar fire roasted sweet red peppers, do not drain
- 2 chipotle peppers in adobo sauce
- 4 cloves garlic, chopped
- 1 tbsp honey, more to taste
- Chilli powder
- Cayenne pepper
- Smoked paprika
- Red chilli pepper flakes
- Salt and pepper
Instructions
- Blend all ingredients together, seasoned to taste and desired heat level.
Notes
This is a heavily modified recipe, based very loosely off of the one cited. This is the best way I can match the expected flavours of the originally specified peppers, which we can’t get in Canada!
I first made this recipe in combination with Mexico In My Kitchen’s Chicken Tinga recipe, modified vegetarian of course. My version of the recipe and more info on enchilada assembly and finish can be found here.
Use up the remaining sauce (and skillet) by frying veggies as a side! Boil peeled and diced carrots and potatoes until almost cooked. Strain and add to skillet with a drizzle of oil, and a dash of salt and pepper. Fry and serve with crumbled or grated cheese.