- 2 ounces dried ancho chiles (3 to 5 chiles)
- 2 garlic cloves, lightly smashed
- 1 1/2 cups water
- 2 teaspoons kosher salt
- 1 1/2 teaspoons sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 tablespoons apple cider vinegar
- Pull or cut off the stems from the chiles and remove as many seeds as possible. Put the chiles in the Instant Pot. Be sure to thoroughly wash your hands after handling the chiles.
- Add the garlic, water, salt, sugar, oregano, and cumin to the Instant Pot. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 8 minutes. After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure. Unlock and remove the lid.
- Pour the sauce into a blender. Add the vinegar and blend until smooth, being careful to hold the lid on. Use immediately, or store in a covered container in the refrigerator for up to a week or in the freezer for up to a month.