(Total Time: 22 MIN| Serves: 50)

Ingredients:

1 pound trimmed and cut into thirds cayenne peppers

¼ cup peeled and shredded carrot

1 chopped jarred roasted red bell pepper

6 peeled and smashed garlic cloves

1¼ cups apple cider vinegar

½ cup filtered water

1 tbsp. smoked paprika

Kosher salt, to taste

Directions:

In the bottom of Instant Pot, place all ingredients and stir to combine.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 2 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Remove the lid and keep aside to cool completely.
Ina blender, add sauce mixture and pulse until smooth.
Through a strainer, strain the sauce and transfer into sterilized jars.
Refrigerate to preserve.
Per Serving (Calories 32|Total Fat 1.6g| Net Carbs 0.11g| Protein 1.2g| Fiber 2.6g)