Preparation time: 10 minutes
Cooking time: 5 minutes
Servings: Yields 2 cups
Ingredients:
12 ounces fresh hot peppers (red jalapeños, chilies etc), chopped
3 garlic cloves, minced
1 medium onion, minced
1 teaspoon olive oil
1 teaspoons salt
1 cup white vinegar
1/2 cup water
Directions:
1. Combine the peppers, garlic, onion, olive oil, salt and vinegar in the pressure cooker. Cook and stir for 3 minutes then pour in 1/2 cup of water.
2. Close the lid and lock. Cook for 1 minutes at high pressure. At the end of the cooking time, use the Natural Release method.
3. Use an immersion or regular blender to puree everything. Taste and add additional salt if needed.
4. Strain into a sterilized bottle or glass jar. Allow to age for 2-3 days before using. Can be refrigerated for up to 3 months.