Ancho Chile-Tomato Sauce with Roasted Garlic Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Ancho Chile-Tomato Sauce With Roasted Garlic Pressure Cooker Recipe


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



  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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