Hot Sauce with Chiles

Serves 4 in about 1 hour. Fresno peppers goes in first, and smoked paprika finishes the pot.

Ingredients

• ¾ - 1 lb fresno peppers, (or cayenne, or other)
• ¼ cup shredded carrot
• 6 cloves of garlic, peeled and smashed
• 1 roasted red pepper, chopped
• 1 cup white vinegar
• ¼ cup apple cider vinegar
• ½ cup water
• 1 tablespoon smoked sea salt (or use regular or kosher salt if that's all you have)
• 1 tablespoon smoked paprika
• 2 chipotle chiles in adobo
• 12-16 oz green chiles (hatch, jalapeño, etc)
• 8 cloves of garlic, peeled and smashed
• 1 green bell pepper, chopped (roast it first for even more flavor!)
• 1 cup white vinegar
• ¼ cup apple cider vinegar
• ½ cup water
• 1 tablespoon smoked sea salt, (or use regular or kosher salt if that's all you have)

Method

1. Cut the tops off of the peppers and discard. Chop the peppers in thirds. Stir in to the stainless steel inner liner of the pressure cooker.
2. Tip in the remaining ingredients.
3. Close the lid of the pressure cooker and set the steam release knob to the Sealing position.
4. Press Manual (or Pressure Cook function, High Pressure) and use the +/- button to select 2 minutes.
5. When cooking cycle ends, LET IT FULLY NATURALLY RELEASE PRESSURE. Do not do a Quick Release or manually release the pressure. You don't want to inhale those pepper fumes!
6. After all of the pressure is out of the pot, open the lid carefully, facing it away from your face. Don't breathe in the fumes!
7. Leave it to the mixture cool, then transfer it to a blender and blend until smooth. You can use an immersion blender. Be very careful, and wear gloves and eye protection.
8. Strain blended mixture through a strainer, and fill your hot sauce bottles! You could also leave unstrained and put in jars to enjoy a thicker hot sauce.
9. The hot sauce gets better as it ages a bit. It will keep in the fridge for several weeks or more!

More instant pot ideas are in the instant pot collection.