Instant Pot Guajillo-Pasilla Chili Sauce

Guajillo-Pasilla Chili Sauce


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.

Dried chilies, stemmed and seeded.

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!

Chilies “toasting” in the Instant Pot.

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.

Pressure cooked chilies in Instant Pot.

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.

Sauce being blended. (Not as full as it looks.)

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.

Strain the sauce and pulp. (I should’ve used a slightly wider container.)

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.

Almost done. Just have to work a little more through the strainer.

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!

Here’s how much this batch made. Half pint jars.


Cherry Fruit Leather from Fresh Cherries

Sugar, water, cherries

Sugar, water, cherries (There’s a few Mt. Raniers in there.)

With cherries in season and some deals here and there, I had some on hand. Unfortunately, nobody was eating them and they were just passing their prime. Having recently discovered that my almost 15 month old grandson was very enthusiastic with the discovery of “Fruit by the Foot” snacks, I decided to pull out the dehydrator and give it a shot. By coincidence, I happened to find a deal on some Presto brand liners for making fruit leather and had bought a couple. That probably spurred me on a bit as well. My dehydrator is a Nesco brand, however, and it has a bigger center hole than the Presto model, so the dehydrator motor would not fit through the Presto accessory’s center hole.

Presto liner on a Nesco dehydrator. Presto has a smaller hole...oops.

Presto liner on a Nesco dehydrator. Presto has a smaller hole…oops.

Having already poured the fruit puree, my best bet was to put the trays at the bottom with the empty ones on top. Those, plus the lid, got me close…still sticking up a little, but enough for the dehydrator to work.

Put fruit leather trays on bottom. Note small gap between lid and motor.

Put fruit leather trays on bottom. Note small gap between lid and motor.

As for the fruit leather, I looked around on Pinterest and found a recipe that looked like what I was searching for. The recipe, at http://www.bakedbyrachel.com/cherry-fruit-leather/  (credit where due!), specifies using an oven at 170F and sheet pans with silicone liners, but I figured that substituting a dehydrator would be no problem. I will admit  that I didn’t really measure my cherries…but I think I was in the neighborhood of four cups. In the end, I perfectly lined the 2 inserts, with none left over.

One tip: double check your cherries for pits. I thought I was careful, but a couple made it into the blender and I had  to run the puree through a sieve. I left behind a little fiber and peel, I guess, but I think I would add that step anyway, for a smoother puree. So, here’s the recipe:


Cherry Fruit Leather

4 cups fresh cherries, stemmed and pitted

1/4 cup water

1/3 cup granulated sugar



Add the water and the fruit to a large saucepan and bring to a boil. Use a potato masher to mash the cherries as they cook. Reduce to a simmer and cook, stirring frequently, until well broken down. (I must admit that I added the sugar also and it seems to have turned out okay, though it was supposed to be added later.)

Mashed cherries simmering.

Mashed cherries simmering.

Transfer the cooked fruit to a blender, in batches, and blend until smooth. I did mine in 2 batches. Be careful with hot stuff in blenders! I left the center hole open and covered with a towel, to avoid building pressure and causing a hot fruit puree explosion.

Pureed and strained.

Pureed and strained.

Return the puree to the saucepan…after passing through a sieve, if necessary or desired. Add the sugar…if you didn’t do it when I did, by mistake. Simmer for about 10 minutes, stirring frequently, until thickened some. Remove from heat and stir bubbles down a bit.

Simmered on reduced heat for 10 minutes.

Simmered on reduced heat for 10 minutes.

Lightly spray your dehydrator disks with a nonstick spray or lightly brush with oil and place on dehydrator trays. Ladle the puree onto disks and carefully give a jiggle to even out puree.

Ladled onto nonstick sprayed liner.

Ladled onto nonstick sprayed liner.

Add the cover and the motor and dehydrate until a little tacky to touch, but not dried out completely. (Although…it needed to be a little drier than I thought.) Should be between 4 to 7 hours, depending on your dehydrator, humidity, etc. (Mine actually took more like nine hours.) Allow to cool. Peel from dehydrator inserts and store, rolled in wax paper or parchment and stored in an airtight container, up to one month. (Cut in smaller strips, if desired.) Enjoy!

Ready to eat cherry fruit leather. Rolled in parchment paper.

Ready to eat cherry fruit leather. Rolled in parchment paper.

I did need to go to the longer period of time for the dehydrator…actually, well beyond. One tray was a little thicker than the other and, when I touched it, it kind of schmudged it some. Yeah…made up that word. And I turned it off after about 5 hours, thinking it was done. I decided it wasn’t done, later, after it had cooled. I popped the trays back in the dehydrator and let them go another 3 or 4 hours. The thicker one then went another hour. But they turned out fine, in the end, and taste good. Live and learn. Next time, the process will be smoother.