Habanero Hot Sauce


Habanero Hot Sauce
cuisine icon Cuisine
cuisine icon Cooking Technique

prep icon Prep Time
10 min
cook icon Cook Time
17 min

serving icon Servings
40 Servings
  • 2 tbsp vegetable oil
  • 5 shallots, sliced
  • 5 garlic cloves, roughly chopped
  • 5 roma tomatoes, roughly chopped
  • 5 habaneros, destemmed and roughly chopped
  • 2 lemons, juiced
  • 3 limes, juiced
  • ¼ cup brown sugar
  • 2 tbsp fish sauce
  • ½ cup red wine vinegar
  • Salt, to taste
  • Preheat the inner pot on Sauté – High/More for 10 minutes. Add the vegetable oil, sliced shallots, and chopped garlic. Sauté for five minutes, stirring constantly, until golden brown.
  • Add the chopped tomatoes, habaneros, lemon juice, lime juice, brown sugar, and fish sauce. Cook for 1-2 minutes more minutes, then press Cancel.
  • Add the red wine vinegar and stir to combine.
  • Pressure Cook on High for 5 minutes. Allow the pot to naturally release for 5 minutes, then flip the valve to release the remaining steam.
  • Press Saute – High/More for 10 minutes. Allow the sauce to boil and reduce until slightly thickened and darker in color, about 5 minutes. Set your own alarm as the sauce will start cooking while the pot heats up.
  • Transfer the mixture to a blender. Blend on high speed for at least one minute, or until the sauce is silky smooth. Add salt to taste as needed. Store in airtight containers, or freeze until ready to use.
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