Sauces, Jams & Condiments
YIELD: 2-3 cups
12 oz hot peppers, stems removed, rough chop
1-⅓ c apple cider vinegar
2 T sea salt
Add hot peppers, vinegar, and salt.
Close and lock lid. Set pressure cooker to “steam/veggies”, adjust time to 1 minute, and press “start/stop”.
When done, allow the cooker to naturally release for 20 minutes then do a quick release and make sure all pressure is released before opening the lid.
Carefully open the lid. Using an immersion blender, blender, or food processor, puree mixture until smooth.
Allow sauce to cool. Pour into a bottle or jar.
Refrigerate or freeze hot sauce.