Countdown to Cinco de Mayo 2017: Day 3 – Homemade Roasted Red Pepper Enchilada Sauce

by Tony Winders April 25, 2017

Countdown to Cinco de Mayo 2017: Day 3 – Homemade Roasted Red Pepper Enchilada Sauce

*Homemade Roasted Red Pepper Enchilada Sauce Recipes & Photos Courtesy of She Likes Food


Talk about finding the perfect sauce to top your favorite enchilada dish!

This tasty roasted red pepper sauce recipe can also equally satisfy those Mexican food-loving taste buds on other classic dishes like tacos, burritos and so much more!

We know this will be an excellent addition to our Cinco de Mayo feast. What about you?



  • 3 Large red peppers, or about 2½ cup chopped roasted red peppers*
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoon dried oregano
  • crushed red pepper flakes, to taste (or add Fuegorita to really feel the heat!!!)
  • ¼ cup vegetable oil
  • ¾ cup water, or more depending on desired consistency
  • ¼ cup flour, gluten free or regular**
  • 2 tablespoons of juice from a can of green chilies, optional, I like to put green chilies in my enchiladas so I had some on hand.
  • salt, to taste



  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.
  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.
  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.
  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.
  5. Once peppers are cooled, remove the stem and seeds and then cut them into large chunks.
  6. Place chunks of red pepper into a food processor or blender and blend until it becomes a sauce.
  7. In a medium sized sauce pan, heat ¼ cup of oil and then add ¼ cup of flour to it. Stir until combined.
  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.


      Tony Winders
      Tony Winders