Pressure Cooker Hot Sauce

Roughly chop the peppers and add to the pressure cooker.

Add enough vinegar to cover, and salt.

Close and lock the lid of the pressure cooker.

For electric pressure cookers: Cook for 1 minute at high pressure.

For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 1 minute pressure cooking time.

When time is up, disengage the “keep warm” mode and let the pressure naturally release (~15 to 20 minutes).

Puree the contents with an immersion blender and strain into a sterilized, or freshly dish-washed bottle.

Keep refrigerated for up to 3 months, or transfer to a suitable container and freeze up to a year.

Yeild approx 16 fl oz (500 ml)