Roasted Red Bell Pepper Sriracha Enchilada Sauce
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Ingredients

  • 2 teaspoons in my sauce, it really made a difference. If the sauce were just for me, I probably would’ve added at least
  • 20 minutes
  • 30 minutes
  • 40 minutes
  • 15 ounces of sauce
  • 2 large red bell peppers
  • 1 lb
  • 3 ounces
  • 3 tablespoons extra virgin olive oil
  • 1 medium onion
  • 2 cloves garlic
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 3/4 cup water
  • 1 teaspoon granulated sugar
  • 2 teaspoons sriracha
  • juice of
  • 1 lime
  • 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

Instructions

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