Ancho Chile-Tomato Sauce with Roasted Garlic Pressure Cooker Recipe

Ancho Chile-Tomato Sauce With Roasted Garlic Pressure Cooker Recipe

Ingredients

Makes 4 cups, enough for 1 pound pasta – Cooker: 5- to 7-quart – Time: 7 minutes at HIGH pressure

• 1 (2½- to 3-ounce) head garlic, base cut off
• olive oil
• 2 ancho chiles
• 1 (28-ounce) can tomato puree
• 1 (14.5-ounce) can diced tomatoes in juice, undrained
• ½ cup water or vegetable broth
• 2 tablespoons tomato paste
• ¼ teaspoon dried oregano, preferably Mexican
• 2 tablespoons sherry vinegar or cider vinegar
• pinch sugar
• sea salt

ANCHO CHILES

Method

1. Preheat the oven to 350° F
2. Place the garlic on a baking sheet or in a gratin dish and brush it with oil
3. Bake until soft when squeezed, about 30 minutes
4. Place the chiles on the baking sheet at the same time and bake until puffy, about 3 minutes
5. Cool, then remove the stems, cut open, and remove the seeds; grind in a small food processor or coffee mill to make 2 to 3 tablespoons
6. This can all be done the day before and stored in an airtight container in the refrigerator
7. In a 5- to 7-quart pressure cooker, combine the tomato puree, tomatoes and their juice, water, tomato paste, ground anchos, and oregano and stir to combine
8. Squeeze all of the garlic cloves out of their skins into the pot
9. Give a good stir
10. Close and lock the lid
11. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
12. Set the burner heat to high
13. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
14. Set a timer to cook for 7 minutes
15. Remove the pot from the heat
16. Open the cooker with the Natural Release (let stand for 15 minutes) or Quick Release method
17. Be careful of the steam as you remove the lid
18. Use an immersion blender to puree the sauce right in the pot
19. Stir in the vinegar and sugar, then season to taste with salt
20. Use or let cool completely and store in an airtight container in the refrigerator up to 5 days or the freezer 4 to 6 months

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Full List of Sauce Recipes

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