This sauce is basically like a liquid version of chili powder. The Instant Pot helps with the toasting of the dried chilies, and then speeds up the process by pressure cooking the chilies briefly, rather than soaking for a half hour to an hour.
The rest of the process involves a blender, a strainer and a utensil to force the pulp through the strainer. It can be a little messy, but the result is a “master sauce” that is extremely versatile. This one is pretty mild, but you could do a little research, and change up the dried chili types to get a sauce with more heat, more smokiness, or whatever you prefer. I think I’ll double the recipe next time, so I get more sauce for the same amount of effort. This recipe yielded a little over a half pint. But remember, it’s an ingredient; not a whole dish.
There are SO many things you can do with this sauce…add it to menudo or pazole, add some spices and bake chicken or pork in it, or make enchilada filling. You could use it to make taco meat or chili con carne. I think I may use the smaller amount and pressure cook some boneless chicken breast in the Instant Pot, and use the rest to make a barbecue sauce…add tomato, molasses or brown sugar, garlic, cumin, salt, pepper, and apple cider vinegar…and have pulled chicken BBQ!
equal amounts dried peppers, stems and seeds removed. I used Pasilla and Guajillo.
3 cups hot water
Preheat the Instant Pot on the Saute setting. When hot, add the dried chili pods (stems and seeds removed and discarded). Dry toast the chilies until they have softened and become aromatic, turning frequently. CAUTION: Try not to inhale the steam or smoke produced by the chilies or get it in your eyes! It could cause significant irritation!
Add the 3 cups of hot water and switch the Instant Pot to Pressure Cook, high, for 10 minutes. Put the lid in place and put the vent control in the sealed position.
When finished, you can let it depressurize naturally, or carefully open vent. When you have verified that the Instant Pot is completely depressurized, open, and transfer the chilies to a blender container, using tongs. Add about half of the liquid from the pot to the blender.
Carefully blend the contents, until smooth. you may need to use a kitchen towel to cover your blender pitcher, and vent to avoid pressure build up from the steam. Now, pour the sauce through a fine mesh strainer, over a bowl.
Use the back of a spoon or ladle and work the sauce through. scrape the bottom of the sieve to get all the sauce! You should have some solids left in the sieve. This is the chili’s skin, and any seed bits that got through.
Now you have a nice, smooth, beautiful chili sauce! (See first photo)
I store mine in the refrigerator in glass canning jars until I’m ready to use it. It will keep for at least a couple of weeks! Enjoy!