Tired of store-bought hot sauces with questionable ingredients? Unlock a world of fresh, vibrant flavor with this incredibly easy Instant Pot Jalapeño Hot Sauce! Using the magic of the pressure cooker, we’re turning a handful of simple ingredients into a smooth, tangy, and perfectly spicy sauce in just a few minutes. It’s the perfect way to add a kick to tacos, eggs, grilled meats, and so much more. Get ready to bottle up your new favorite condiment!
Ingredients
• 1 pound / 454g jalapeño peppers, trimmed and cut into thirds
• 1 jarred roasted green bell pepper, chopped
• 8 large garlic cloves, peeled and smashed
• 1¼ cups / 300ml apple cider vinegar
• ½ cup / 120ml filtered water
• Kosher salt, to taste
Instructions
1. Directions
2. Combine : Place the trimmed jalapeños, chopped roasted bell pepper, smashed garlic, apple cider vinegar, water, and a generous pinch of Kosher salt into the inner pot of your Instant Pot. Stir briefly to combine.
3. Pressure Cook: Secure the lid and set the pressure release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 2 minutes.
4. Natural Release: Once the cooking cycle is complete, select “Cancel” and allow the pressure to release naturally. When the float valve has dropped, carefully open the lid.
5. Cool Down: Let the mixture cool in the pot for at least 15-20 minutes. This is a crucial safety step before blending hot liquids.
6. Blend Until Smooth: Carefully transfer the cooled sauce mixture to a high-powered blender. Pulse and then blend on high until the sauce is completely smooth.
7. Strain for Perfection: Place a fine-mesh sieve over a bowl or large measuring cup and pour the blended sauce through it. Use a spatula to press the liquid through, leaving any seeds or pulp behind.
8. Bottle and Store: Transfer the strained hot sauce into sterilized glass jars or bottles. Refrigerate to preserve; it will keep for several months.
Nutritional Information
• Per Serving (approx. 1 tbsp): Calories 5 | Total Fat 0.1g | Net Carbs 0.01g | Protein 0.1g | Fiber 0.3g. Please note that this is an estimate and can vary based on exact used.
Pro Tips
• Wear gloves when handling the jalapeños to prevent the oils (capsaicin) from irritating your skin. Ensure good ventilation when opening the Instant Pot.
• For a milder sauce, remove all seeds and white membranes from the jalapeños before cooking. For an extra fiery kick, leave some seeds in.
• Don’t skip the straining step. It is essential for achieving that silky-smooth, professional-quality hot sauce consistency.
• For a touch of sweetness to balance the acidity and heat, blend in a tablespoon of honey or agave nectar after cooking and before straining.
FAQ
Q: How spicy is this Instant Pot jalapeño hot sauce
A: The spice level is adjustable. For a milder sauce, remove all seeds and white membranes from the jalapeños before cooking. For an extra fiery kick, you can leave some of the seeds in.
Q: Do I have to strain this hot sauce
A: Yes, straining the sauce is a crucial step. It removes any remaining seeds or pulp and is essential for achieving a silky-smooth, professional-quality consistency.
Q: How long does homemade jalapeño hot sauce last
A: When stored in sterilized glass jars or bottles in the refrigerator, this hot sauce will keep for several months.
Q: Can I make this hot sauce sweeter
A: Absolutely. For a touch of sweetness to balance the acidity and heat, you can blend in a tablespoon of honey or agave nectar after the sauce has cooked but before you strain it.
