Instant-Pot Ancho Chile Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 cups
- 1 1/2 cups water
- 2 teaspoons kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons sugar
- 2 ounces dried ancho chiles (3 to 5 chiles)
- 2 garlic cloves, lightly smashed
PreparationPrepare the chiles: Pull or cut off the stems from the chiles and remove as many seeds as possible. Put the chiles in the Instant Pot. Be sure to thoroughly wash your hands after handling the chiles. Pressure cook: Add the garlic, water, salt, sugar, oregano, and cumin to the Instant Pot. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 8 minutes. After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure. Unlock and remove the lid. Finish the sauce: Pour the sauce into a blender. Add the vinegar and blend until smooth, being careful to hold the lid on. Use immediately, or store in a covered container in the refrigerator for up to a week or in the freezer for up to a month. Ingredient TipFor a deeper flavor, toast the chiles after removing the stems and seeds. You can do this in a skillet over medium-high heat for about 30 seconds per side, or in a preheated 350°F oven for 5 to 7 minutes, just until the chiles are fragrant. Then put them in the Instant Pot and proceed with step 2 of this recipe.PER SERVING (2 tablespoons): Calories: 4; Fat: 0g; Sodium: 305mg; Carbohydrates: 1g; Fiber: 0g; Protein: 0g From Instant Pot Obsession: The Ultimate Electric Pressure Cooker Cookbook for Cooking Everything Fast © 2017 by Janet A. Zimmerman. Reprinted with permission from Sonoma Press. Buy the full book from Amazon.
PreparationPrepare the chiles: Pull or cut off the stems from the chiles and remove as many seeds as possible. Put the chiles in the Instant Pot. Be sure to thoroughly wash your hands after handling the chiles. Pressure cook: Add the garlic, water, salt, sugar, oregano, and cumin to the Instant Pot. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 8 minutes. After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure. Unlock and remove the lid. Finish the sauce: Pour the sauce into a blender. Add the vinegar and blend until smooth, being careful to hold the lid on. Use immediately, or store in a covered container in the refrigerator for up to a week or in the freezer for up to a month. Ingredient TipFor a deeper flavor, toast the chiles after removing the stems and seeds. You can do this in a skillet over medium-high heat for about 30 seconds per side, or in a preheated 350°F oven for 5 to 7 minutes, just until the chiles are fragrant. Then put them in the Instant Pot and proceed with step 2 of this recipe.PER SERVING (2 tablespoons): Calories: 4; Fat: 0g; Sodium: 305mg; Carbohydrates: 1g; Fiber: 0g; Protein: 0g From Instant Pot Obsession: The Ultimate Electric Pressure Cooker Cookbook for Cooking Everything Fast © 2017 by Janet A. Zimmerman. Reprinted with permission from Sonoma Press. Buy the full book from Amazon.
