Keep refrigerated for around 3 months, you can also freeze it for further use.
Much better than the Tabasco sauce you buy at the grocery store.
- 12 oz fresh hot peppers
- 1 cup apple cider vinegar
- 2 tsp smoked salt
- Chop the peppers and remove their stems.
- Add them in the pot.
- Sauté them for 5 minutes.
- Add the salt and the vinegar to cover the peppers.
- Close the lid and cook at high pressure for 2 minutes.
- When cooking ends, wait for a natural pressure release.
- Open the lid, blend all the contents and strain the mixture into the jar.
- Keep refrigerated.
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