PRESSURE COOKER HOT SAUCE RECIPES

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PRESSURE COOKER SMOKY HABANERO HOT SAUCE | BETTER HOMES ...



Pressure Cooker Smoky Habanero Hot Sauce | Better Homes ... image

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.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 5 minutes

Prep Time 45 minutes

Cook Time 10 minutes

Yield 4 or 5 (4-oz.) jars

Number Of Ingredients 11

2 cups cider vinegar
1?½ cups 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*
? cup seeded and finely chopped fresh habanero or jalapeño chile peppers*

Steps:

  • 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.

Nutrition Facts : Calories 4 calories, CarbohydrateContent 1 g, SodiumContent 28 mg

PRESSURE-COOKER SICILIAN MEAT SAUCE RECIPE: HOW TO MAKE IT



Pressure-Cooker Sicilian Meat Sauce Recipe: How to Make It image

People have told me this is better than the gravy their Sicilian grandmothers used to make. But don't tell the older generation that! —Emory Doty, Jasper, Georgia

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 12 servings.

Number Of Ingredients 19

3 tablespoons olive oil, divided
2 pounds boneless country-style pork ribs
1 medium onion, chopped
3 to 5 garlic cloves, minced
2 cans (28 ounces each ) crushed or diced tomatoes
1 can (6 ounces) Italian tomato paste
3 bay leaves
2 tablespoons chopped fresh parsley
2 tablespoons chopped capers, drained
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon sugar
1 cup beef broth
1/2 cup dry red wine or additional beef broth
Hot cooked pasta
Grated Parmesan cheese, optional

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add 2 Tbsp. olive oil. In batches, brown the pork on all sides. Remove and set aside. , Add remaining oil to pressure cooker; saute onion for 2 minutes. Add garlic; cook 1 minute more. Add next 11 ingredients. Transfer meat to pressure cooker. Pour in broth and red wine; bring to a light boil. Lock lid; close pressure-release valve. Adjust pressure to high and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. , Discard bay leaves. Remove meat from pressure cooker; shred or pull apart, discarding bones. Return meat to sauce. Serve over pasta; if desired, sprinkle with Parmesan cheese.

Nutrition Facts : Calories 214 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 822mg sodium, CarbohydrateContent 13g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 16g protein.

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