Instant Pot Jalapeno Hot Sauce Recipes

HOMEMADE HOT SAUCE

Steps:

• Smash garlic with the back of a chef's knife to remove the peel.Add garlic to the Instant Pot along with the olive oil and salt. Press the sauté button. Leave the adjustable temperature setting at normal.Stir the garlic often while the pot heats up, and use a slotted spoon to strain it out of the Instant Pot as soon as the garlic begins to look golden. Reserve the garlic.
• Add the onions, carrots, and all the peppers to the Instant Pot. Sauté until the veggies have softened.Tip: Turn on the vent hood fan over your oven or open a window during this step. Use a long-handled spoon to stir the veggies, and avoid standing with your face over the pot. If you're using extra-hot peppers, consider wearing a disposable respirator mask.
• Add a splash of the water to the Instant Pot, and stir to scrape up any bits of food on the bottom of the pan (to prevent the burn warning). Add the remaining water, along with the lime juice, apple cider vinegar, and reserved garlic to the pot.Press the cancel button on your Instant Pot (to turn off the sauté function).Seal the Instant Pot lid, and turn the steam valve to the sealing position.Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 1 minute.
• The Instant Pot will take about 5 minutes to come to pressure, and then will start counting down the cook time. The Instant Pot will beep to let you know the cook time has finished. After the cook time is finished, the machine will begin the natural release process, and the countdown timer will start counting up. Allow the Instant Pot to do a natural release for 10 minutes. After 10 minutes, carefully quick release the remaining pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.Tip: Quick release can be messy- the vent will shoot some liquids out with the steam. Lay a kitchen towel over the top to keep your kitchen clean.Wait for the steam to escape and the pin to drop down. Then carefully remove the lid.
• Ladle or pour the mixture into a blender basin, and blend until smooth.Taste the sauce. Add more salt if needed, and maple syrup if you want the sauce sweeter. Add a dash of water or more apple cider vinegar if you'd prefer the sauce to be thinner.Pour the hot sauce in glass jars or glass hot sauce bottles, and store in the fridge for up to 6 months.
• Smash garlic with the back of a chef's knife to remove the peel.Add garlic to a large pot along with the olive oil and salt. Heat over medium heat.Stir the garlic often while the pot heats up, and use a slotted spoon to strain it out of the pot as soon as the garlic begins to look golden. Reserve the garlic.
• Add the onions, carrots, and all the peppers to the pot. Sauté until the veggies have softened.Tip: Turn on the vent hood fan over your oven or open a window during this step. Use a long-handled spoon to stir the veggies, and avoid standing with your face over the pot. If you're using extra-hot peppers, consider wearing a disposable respirator mask.
• Add the water, lime juice, apple cider vinegar, and reserved garlic to the pot. Partially cover pot, and simmer over medium heat until the veggies are tender.Ladle or pour the mixture into a blender basin, and blend until smooth.Taste the sauce. Add more salt if needed, and maple syrup if you want the sauce sweeter. Add a dash of water or more apple cider vinegar if you'd prefer the sauce to be thinner.Pour the hot sauce in glass jars or glass hot sauce bottles, and store in the fridge for up to 6 months.

INSTANT POT JALAPENO HOT SAUCE RECIPE

Steps:

• For the pressure cooker, add the jalapeños, water, garlic and salt to your Instant Pot. Put on the lid and move the pressure valve to sealing.
• Cook on high pressure for 2 minutes. Let the pressure release naturally.
• Add the vinegar, agave or other sweetener, tequila and lime juice to the pot or carefully pour the hot pepper mixture into your blender with the rest of the blender ingredients.
• Either way, blend until smooth.
• You can strain if you want to, but I leave it as is.
• Pour into jars and store in the fridge up to 2 months, or freeze. Be sure to share some with your friends.

JALAPENO HOT SAUCE

Steps:

• In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
• Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
• Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

EASY JALAPENO HOT SAUCE

Steps:

• Set aside 1 jalapeno pepper. Cut the stems off the rest; slice in half lengthwise, and remove the seeds.
• Place all of the peppers in a large pot of boiling water. Boil peppers about 15 minutes. Reserve about 2 tablespoons of boiling water, and drain the rest.
• Cut the stem off the remaining whole pepper, and place all of the the peppers into a blender. Pour in reserved water and canola oil, and season with salt and pepper. Blend until smooth and creamy. Serve hot or chilled.

HOMEMADE HOT SAUCE WITH JALAPENOS

Steps:

• Place tomatoes, onion, jalapenos, garlic, cilantro, vinegar, and salt in a blender. Blend until smooth. Store hot sauce in a quart jar or airtight container.

INSTANT POT® PICKLED JALAPENO RINGS

Steps:

• Slice jalapenos into thin rings using a mandoline.
• Combine jalapeno rings, vinegar, water, garlic, sugar, and sea salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Ladle jalapeno rings and cooking liquid between 2 pint-sized jars and immediately place in the refrigerator to cool.