1 Minute Hip Hot Sauce
Roughly chop the peppers and add to the cooker. Add enough vinegar to cover, and salt. Close the lid and set the valve to the pressure position.
Pressure cook on HIGH for 1 minute. When time is up, use the natural release method to release pressure.
Puree the contents with an immersion blender and strain into a sterilized or freshly washed bottle. Keep refrigerated for up to 3 months, or transfer to a suitable container and freeze up to a year.
Calories: 9kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 294mgPotassium: 69mgFiber: 1gSugar: 1gVitamin A: 202IUVitamin C: 31mgCalcium: 3mgIron: 1mg