Instant Pot Enchilada Sauce
Instant Pot Enchilada Sauce
We have had just a ton of tomatoes this last season, what an incredible harvest. We ate as many as we could fresh, but had lots left over to save. I always freeze my tomatoes because I find it the most convenient way of using them. Frozen tomatoes last the winter and work great for soups of in recipes like this Instant Pot Enchilada Sauce! Love this sauce! It turned out great! Taste much better than store bought, and really didn’t take that much time. Try it out!
Freezing Tomatoes
Freezing tomatoes is a great way for preserving the tomatoes for later use. Much easier than canning and really just a versatile for cooking. Many people will tell you that you should blanch the tomatoes and remove their skins prior to freezing. I disagree, when you thaw the tomatoes for use later the skins will practically fall right off. Basically you will need to clean your tomatoes thoroughly let them dry off and place them on a cookie sheet. Place the cookie sheet in the freezer for about two hours, or until the tomatoes are frozen solid. Next place the frozen tomatoes in a freezer bag and seal. Keep for up to two years in the deep freeze. The tomatoes work excellent in sauces like this instant pot enchilada sauce or in soups!
- Clean tomatoes using organic vegetable cleaner.
- Allow tomatoes to dry.
- Lay tomatoes out on cookie sheet.
- Place cookie sheet in freezer for two hours.
- Use spatula to remove tomatoes from cookie sheet.
- Put frozen tomatoes in freezer bag and store in deep freeze.
Ingredients for instant pot enchilada sauce:
- 3 cups Fresh Diced Tomatoes
- 1 tbsp. Olive Oil
- 1 tsp. Chili Powder
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Cumin
- 1/4 tsp. Season Salt
- 1/4 tsp. Black Pepper
- 1 tbsp. Apple Cider Vinegar
- 1/4 tsp. Oregano
- 1/2 tsp. Vegetable Bouillon Paste
- Dash Paprika
Instructions:
Pour all ingredients into your pressure cooker (Instant Pot) set to pressure cook for 7 minutes. (don’t you love recipes that let you just pour everything in one pot!) Release pressure valve to release steam. Now either pour contents into blender or use immersion blender to smooth out your sauce.
This recipe is not particularly spicy, has some mild heat but not a strong kick. (which is perfect for my kids). If you want to spice it up add some additional paprika or cayenne pepper.
Instant Pot Enchilada Sauce
Ingredients
- 3 cups Fresh Diced Tomatoes
- 1 tbsp. Olive Oil
- 1 tsp. Chili Powder
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Cumin
- 1/4 tsp. Season Salt
- 1/4 tsp. Black Pepper
- 1 tbsp. Apple Cider Vinegar
- 1/4 tsp. Oregano
- 1/2 tsp. Vegetable Bouillon Paste
- Dash Paprika
Instructions
- Pour all ingredients into your pressure cooker (Instant Pot) set to pressure cook for 7 minutes.
- Release pressure and then either pour contents into blender or use immersion blender to smooth out your sauce.
- This recipe is not particularly spicy, has some mild heat but not a strong kick. (which is perfect for my kids). If you want to spice it up add some additional paprika or cayenne pepper.
Now you didn’t make this enchilada sauce just to have it. Here are some awesome recipes to utilize it!