Ingredients
- 1¼ lbs habanero peppers
- 1 medium onion
- 1 carrot
- 4 cloves garlic
- 1 cup white vinegar
- 1 cup water
- 1 tsp xanthan gum
- 1 tsp salt
- olive oil
Instructions
Chop the onion, carrot, and garlic. Set the Instant Pot to "Sauté" 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 the vinegar, water, xanthan gum, and salt, then stir everything together.
Set the Instant Pot to high pressure for 8 minutes. After 8 minutes, use the quick release to bring the pressure back down.
Mix everything in the pot with an immersion blender.
Makes 42 ounces of hot sauce.
Chop the habanero peppers in halves, and remove the seeds. Add to the pot.
Add the vinegar, water, xanthan gum, and salt, then stir everything together.
Set the Instant Pot to high pressure for 8 minutes. After 8 minutes, use the quick release to bring the pressure back down.
Mix everything in the pot with an immersion blender.
Makes 42 ounces of hot sauce.
