Ingredients
1 1/2 C water
1 C chiles de arbol, stemmed
3 habanero chiles, stemmed
2 large garlic cloves, peeled
1 1/2 tsp kosher salt
2 tsp cider vinegar
Directions
Combine water, arbol chiles, habanero chiles, garlic, and salt in Instant Pot
Cook on high pressure for 5 minutes.
Quick release, then open the pot.
Transfer contents to a blender.
Add vinegar and blend until smooth.
Recipe 2
Ingredients
1 C water
4 Roma tomatoes, cored
3 habanero chiles, stemmed
1 tsp salt
Directions
Combine all ingredients in Instant Pot
Cook on high pressure 4 minutes.
Quick release, then open the pot
Transfer contents to a blender and blend until smooth.
Notes
In both cases, hot sauce should be transferred to a jar and kept refrigerated. Lasts 1 week. The recipes are very similiar - it just depends if you want a tomato or garlic flavor in your hot sauce.
Both recipes from The Essential Mexican Instant Pot Cookbook.
