No time to make your own hot sauce you say? If you can chop peppers and use an Instant Pot ~ I’ve found your recipe!
Time. The one thing I can’t grow or make more of. It’s frustrating but a fact of life.
Sometimes I hate facts.
Knowing that we don’t always have time to create things from scratch is what lead me to the Instant Pot. Being able to step away from it and let it do it’s thing is what keeps me loving it. Now I know the IP isn’t a cure-all. Honestly, I adore the process of cooking. The smells, the tasting, the artistry of cooking but I don’t always have time for art. Sometimes all I can eke out is a quick fingerpainting…
Nope, for this biting off more that I can chew gal, the Instant Pot swoops in (sans cape) and gives me added time to my day. My day: in which hours seem to disappear as if my clock were an hourglass with a hole in the bottom.
Don’t let the speed of making this sauce fool you. It has a depth of flavor that surprises! The addition of my new bestie: Alderwood Smoked Salt is the reason for this flavor profile. Love it!
I don’t want to waste anymore of your time. Let’s get to it before the last bits of sand run out of your hourglass and into your fingerpainting… check out the video how to and printable recipe below:
No time to make your own hot sauce you say? If you can chop peppers and use an Instant Pot ~ I've found your recipe!
- 1 lb tabasco peppers roughly chopped
- 2 tbsp alderwood smoked salt
- 1-2/3 cups apple cider vinegar
Roughly chop your peppers. I used all Tabasco peppers but you can use Jalapeno or Serrano or a combination of whatever peppers you like. Put into Instant Pot.
Push the saute button and saute your peppers until they release their fragrance.
Add the smoked salt and the apple cider vinegar to the Instant Pot.
Place the lid on top and close vent. Cook on high pressure for 2 minutes.
Allow a 10 minute natural release then CAREFULLY open the pot. Be SURE to keep your face away from the top of the pot!
Using immersion blender, blend down your peppers until no large chunks of pepper is left.
Pour pepper mixture into a bowl fitted with a strainer on top to extract all the liquid. Using a spoon, gently press the crushed peppers to get all the liquid goodness out of them. Pour liquid into a glass bottle and refrigerate. Keeps about 3 months
*Bonus: save the pepper paste and freeze. Use in sauces and as a "crust" for roasts. See the video for more details about the paste 😉