Category
Sauces, Jams & Condiments
Yield
2-3 cups
Ingredients
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5 c apple cider vinegar, divided
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1 c water
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2 t ginger, fresh, minced
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5 cloves garlic, minced
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2 c red Serrano chilies, seeded
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4 c sugar
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Sea salt
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Black pepper
Directions
Set pressure cooker to “sear”, adjust time to 15 minutes, press “start/stop”, and add 1c of vinegar, ginger, garlic, and chilies. Let this simmer for about 10 minutes or until chilies are soft.
Using an immersion blender, food processor, or blender, puree ingredients until smooth.
Add remaining vinegar, water, and sugar and mix to combine. Close and lock lid. Set pressure cooker to “soup” and adjust time to 7 minutes and press “start/stop”.
When done, do a quick release and make sure all pressure is released before opening the lid.
Carefully open the lid and check the sauce for seasoning. Add salt and pepper, if needed.
