Ingredients
- 1¼ lbs habanero peppers
- 2 cups cherry tomatoes
- 1 medium onion
- 2 carrots
- 4 cloves garlic
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup yellow mustard
- 1 tsp xanthan gum
- 1 tsp salt
- olive oil
Instructions
Chop the onion, carrot, and garlic. Set the Instant Pot to "Sautée" and pour in some oil to coat the bottom. Add the onions, carrots and garlic and cook until the onions are translucent.
Chop the habanero peppers in halves, and remove the seeds. Add to the pot.
Add everything else and stir well. Make sure there's enough liquid in the pot, you should have only a little bit of the habaneros poking out above the liquid. Add more water as needed.
Set the Instant Pot to high pressure for 8 minutes. Let the pressure come down naturally otherwise your room will be filled with habanero steam aka pepper spray.
Mix everything in the pot with an immersion blender.
Makes 60 ounces of hot sauce.
Chop the habanero peppers in halves, and remove the seeds. Add to the pot.
Add everything else and stir well. Make sure there's enough liquid in the pot, you should have only a little bit of the habaneros poking out above the liquid. Add more water as needed.
Set the Instant Pot to high pressure for 8 minutes. Let the pressure come down naturally otherwise your room will be filled with habanero steam aka pepper spray.
Mix everything in the pot with an immersion blender.
Makes 60 ounces of hot sauce.
