Of all the sauces I make, this is definitely in the top three for both flavor and utility. Not only does it make delicious Red Chicken Enchiladas, but it’s a perfect base for chili, and it adds a delightful piquancy to most Mexican or southwestern dishes.
For 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.
Recipe information
Total Time
30 minutes
Yield
Makes 2 cups
Ingredients
Preparation
Prepare the chiles:
Step 1
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:
Step 2
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:
Step 3
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.
Nutrition Per Serving
