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Recipe Category: Sauce
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Fire-Roasted Enchilada Sauce Slow Cooker Recipe
Ingredients
Makes: about 2 cups
Active Time 10 minutes
Pressure/Manual (High) Natural Release
- ½ cup water
- ½ chopped red onion
- ½ chopped green bell pepper
- ½ jalapeno, sliced
- 4 garlic cloves, crushed
- 2 chipotle chiles in adobo sauce (use 1 for less heat)
- 1 teaspoon ground cumin
- 1 to 2 teaspoons Mexican red chile powder
- 1 to 2 teaspoons salt
- 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
Method
- In the Instant Pot, combine the water, onion, bell pepper, jalapeno, garlic, chipotle chiles, cumin, red chile powder, and salt
- Stir well to combine
- Carefully pour the tomatoes and their liquid on top; do not mix
- This is to prevent any chance of them burning and sticking to the bottom of the pot
- Secure the lid on the pot
- Close the pressure-release valve
- Select MANUAL and set the pot at HIGH pressure for 10 minutes
- At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released
- Using an immersion blender, puree the sauce directly in the pot
- If you don’t have an immersion blender, wait for the sauce to cool a little, then transfer it to your blender, making sure to crack the lid partially open to allow the steam to escape while blending
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