No need to bother with canned sauces. This Roasted Red Pepper Enchilada Sauce is super easy to make, and has a deliciously unique smoky-spicy chipotle flavor.
Whenever I've made enchiladas in the past, I usually picked up canned enchilada sauce. It's pretty convenient and usually inexpensive so why not? But the problem is, the canned red peppers tend to be somewhat flavorless and oily. So the convenience factor was the only reason I bought them.
is easy to make in under 5 minutes, with no chopping required.
makes 3 cups sauce, so it's perfect for using with a big batch of enchiladas.
tastes unique compared to other enchilada sauces, with a strong chipotle and roasted red pepper flavor throughout.
is so much more nutritious than canned sauces (you know exactly what you're getting) and it's oil-free!
To a blender, add the roasted red peppers, diced tomatoes, green chiles, nutritional yeast, Spanish paprika, garlic powder, chipotle powder, salt and lemon juice. Process until the sauce is smooth. Enjoy!
Add all ingredients to a blender. Process until smooth (starting on low speed and increasing to medium). This recipe makes 3 cups enchilada sauce.
Jarred? Canned? I thought this was a cooking site, not a can opener site.
As a working mama of a 2 year old, I am SO GRATEFUL for jarred, canned, throw-it-in-a-blender recipes! Thank you! You know, in a former, less-vegan life, I used to stir blended up chipotle in adobo into some mayo for a faux romesco ("faux-mesco"?). I wonder: maybe I could get a similar unctuousness if I blend some soaked cashews into your recipe. Regardless, it looks delicious just as it is, and I'm going to give it a try just as it is. THANKS!