Recipes and Cooking Pressure Cooker Smoky Habanero Hot Sauce Be the first to rate & review! You don't need to buy hot sauce at the store--cross this condiment off your grocery list and make your own! Thanks to your Instant Pot, a few cans of this zippy sauce can be ready to go in just over an hour. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 28, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 45 mins Cook Time: 10 mins Total Time: 1 hrs 5 mins Servings: 98 Yield: 4 or 5 (4-oz.) jars Jump to Nutrition Facts Ingredients 2 cup cider vinegar 1 ½ cup finely chopped carrots 1 cup finely chopped white onion 1 cup finely chopped red sweet pepper ¼ cup lime juice 1 - 3 canned chipotle peppers in adobo sauce 1 tablespoon adobo sauce from chipotle peppers 4 cloves garlic, minced 1 teaspoon salt ¾ cup seeded and finely chopped fresh Fresno or jalapeño chile peppers* ⅓ cup seeded and finely chopped fresh habanero or jalapeño chile peppers* Directions In a 6-qt. electric or stove-top pressure cooker combine first nine ingredients (through salt). Lock lid in place. Set electric cooker on high pressure to cook 10 minutes. For stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 10 minutes. Remove from heat. For both models, quickly release pressure. Open lid carefully. Cool mixture slightly. Working in batches, transfer carrot mixture to a blender or food processor and add Fresno and habenero peppers. Cover and blend or process until smooth. Press through a fine-mesh sieve; discard solids. Return carrot puree to pressure cooker. Set electric cooker on sauté setting or place stove-top cooker over medium heat and simmer, uncovered, 10 minutes, stirring occasionally. Ladle hot pepper sauce into hot, sterilized 4-oz. canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Store in refrigerator up to 6 months, waiting 2 weeks before serving. Or process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks. Let stand at room temperature 2 weeks before serving. *Tip Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Rate it Print Nutrition Facts (per serving) 4 Calories 1g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 98 Calories 4 % Daily Value * Sodium 28mg 1% Total Carbohydrate 1g 0% Vitamin C 3.2mg 16% Calcium 2mg 0% Potassium 19mg 0% Folate, total 1.5mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.