Fire-Roasted Enchilada Sauce Slow Cooker Recipe

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

1. In the Instant Pot, combine the water, onion, bell pepper, jalapeno, garlic, chipotle chiles, cumin, red chile powder, and salt
2. Stir well to combine
3. Carefully pour the tomatoes and their liquid on top; do not mix
4. This is to prevent any chance of them burning and sticking to the bottom of the pot
5. Secure the lid on the pot
6. Close the pressure-release valve
7. Select MANUAL and set the pot at HIGH pressure for 10 minutes
8. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released
9. Using an immersion blender, puree the sauce directly in the pot
10. 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

Full List of Sauce Recipes
Full List of Enchilada Recipes