Instant Pot Jalapeño Hot Sauce Recipe

Summer is a wonderful season for many reasons, including the warm weather, swimming,  long days and growing jalapeño peppers.  By mid-August my three jalapeño plants have produced more peppers than I could ever use in my day to day cooking.  So I got out my Instant Pot and made up a big batch of Jalapeño Hot Sauce.  My preference is young smooth jalapeños, which generally give the sauce a mild to low heat.  However, if you are looking for a hotter sauce, try older, more stressed peppers, as these tend to be hotter (Tip: How to Check for the Hotness of Jalapenos).  Either way, this hot sauce is a definite crowd pleaser.

This is a great condiment to have around to spice up any dish. Add a few dashes to soup, corn chowder, chili, beans, eggs, and of course, tacos.  It keeps for up to 6 months and if you end up with more than you can use, it is a super impressive gift for the hot sauce heads you know in your life.

Before you get started – a brief word of caution about working with jalapeños.  You should always wear gloves when handling them because the oils can irritate your skin or even worse, your eyes.  Also be careful with the steam produced while cooking jalapeños in the Instant Pot.  Make sure to not breath this steam in or let it come in contact with your face.  Trust me, it can be uncomfortable!  When the cycle has completed, use a natural release instead of a quick release, which will minimize your contact with the steam.  Finally, try to do this in a well ventilated area, because the steam can have a potent odor that may linger for a day or two.  Just a few words of wisdom from me to you, and while there have not been any reported serious Jalapeño Hot Sauce cooking injuries (that I am aware), it’s no reason not to be careful.

Serving Size: 35 – 40 OZ

Prep Time: 10 Minutes

Cook Time: 30 Minutes Total =  Time to Pressurize (5 Minutes) + Cook Time (7 Minutes)

Cool Time: 2 Hours

Ingredients Instant Pot Jalapeño Hot Sauce

• 2 tsp Salt
• 2 Cups Distilled White Vinegar Divided
• 2 Cups Water
• ½ Cup Apple Cider Vinegar
• 4 Cups Jalapeño Sliced with Seeds
• 10 Cloves Garlic Rough Chop
• ½ Cup Yellow Onion Rough Chop

Directions

1. Add 2 Cups Water and 1 Cup Distilled White Vinegar to Instant Pot
2. Add Jalapeño , Garlic, Onion and Salt and stir
3. Cover with lid and use “Pressure Cook” Setting for 7 Minutes
4. After the cycle has completed, use a natural pressure release
5. When the mixture has cooled transfer it to a blender or food processor
6. Blend the mixture on the highest setting until it is a smooth liquid texture
7. Carefully add the remaining 1 Cup Distilled White Vinegar and ½ Cup Apple Cider Vinegar to the mixture and blend again
8. Pass mixture through a mesh strainer
9. Refrigerator for up to 6 Months

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