Instant Pot Directions:

Cup of Yum
1. Smash garlic with the back of a chef's knife to remove the peel.Add garlic to the Instant Pot along with the olive oil and salt. Press the sauté button. Leave the adjustable temperature setting at normal.Stir the garlic often while the pot heats up, and use a slotted spoon to strain it out of the Instant Pot as soon as the garlic begins to look golden. Reserve the garlic.
2. Add the onions, carrots, and all the peppers to the Instant Pot.  Sauté until the veggies have softened.Tip: Turn on the vent hood fan over your oven or open a window during this step. Use a long-handled spoon to stir the veggies, and avoid standing with your face over the pot. If you're using extra-hot peppers, consider wearing a disposable respirator mask.
3. Add a splash of the water to the Instant Pot, and stir to scrape up any bits of food on the bottom of the pan (to prevent the burn warning). Add the remaining water, along with the lime juice, apple cider vinegar, and reserved garlic to the pot.Press the cancel button on your Instant Pot (to turn off the sauté function).Seal the Instant Pot lid, and turn the steam valve to the sealing position.Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 1 minute.
4. The Instant Pot will take about 5 minutes to come to pressure, and then will start counting down the cook time. The Instant Pot will beep to let you know the cook time has finished. After the cook time is finished, the machine will begin the natural release process, and the countdown timer will start counting up. Allow the Instant Pot to do a natural release for 10 minutes. After 10 minutes, carefully quick release the remaining pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.Tip: Quick release can be messy– the vent will let loose some liquids with the steam. Lay a kitchen towel over the top to keep your kitchen clean.Wait for the steam to escape and the pin to drop down. Then carefully remove the lid.
5. Ladle or pour the mixture into a blender basin, and blend until smooth.Taste the sauce. Add more salt if needed, and maple syrup if you want the sauce sweeter. Add a dash of water or more apple cider vinegar if you'd prefer the sauce to be thinner.Pour the hot sauce in glass jars or glass hot sauce bottles, and store in the fridge for up to 6 months.

Stovetop Directions:

1. Smash garlic with the back of a chef's knife to remove the peel.Add garlic to a large pot along with the olive oil and salt. Heat over medium heat.Stir the garlic often while the pot heats up, and use a slotted spoon to strain it out of the pot as soon as the garlic begins to look golden. Reserve the garlic.
2. Add the onions, carrots, and all the peppers to the pot.  Sauté until the veggies have softened.Tip: Turn on the vent hood fan over your oven or open a window during this step. Use a long-handled spoon to stir the veggies, and avoid standing with your face over the pot. If you're using extra-hot peppers, consider wearing a disposable respirator mask.
3. Add the water, lime juice, apple cider vinegar, and reserved garlic to the pot. Partially cover pot, and simmer over medium heat until the veggies are tender.Ladle or pour the mixture into a blender basin, and blend until smooth.Taste the sauce. Add more salt if needed, and maple syrup if you want the sauce sweeter. Add a dash of water or more apple cider vinegar if you'd prefer the sauce to be thinner.Pour the hot sauce in glass jars or glass hot sauce bottles, and store in the fridge for up to 6 months.