Instant Pot Hot Sauce - Experiment #1

 14.5oz (411g) red mostly superhots (Reaper, wartryx, death spiral, apocalypse scorpion - with 4-5 red habaneros mixed in, and 2-3 mild chilaca)

6 large cloves of garlic (35g)

Tablespoon salt

2 cups white distilled vinegar [Added extra cup at finish for total of 3 cups]

[Instant pot, 2 minutes, high pressure, natural release]

Blended with .35 tsp xanthan gum.

Made: 2 pints plus one 5 oz woozy bottle, and an ounce or two of leftover - just under 5 cups.  Put into one pint jar, two half pint jars, and water bath for 30 min.  Too long.  Boil/froth inside jars - possible froth from extended blend time.  Not completely smooth even with prolonged VitaMix blend at max speed.  

Yellow Peach Orange Sauce:

1 lb peppers.  40% superhot/Peach X/WHP054.  20% assorted superhot Orange Carbonaro, Frostbite, Orange ghost JAMI, Peach Congo, Monster Gum Leopard.  20% hot but more mild: Three sugar rush peach, a few Jamaican Mushrooms,  20% Orange habanero.

9 Garlic cloves - smaller (36g)

Thee cups distilled vinegar 

Juice of one large lemon (1/3C)

Tablespoon salt

[Longer InstantPot cook time - 4 minutes]

Added 1/2 distilled vinegar, 1/2 cup water.  

Total volume: 6 cups.  Added 1/4 tsp Xanthan gum.

Created: two pints, one half pint.  Two 5oz woozy bottle (one full, one 9mm short of full neck)

Chocolate sauce:

1 lbs superhot chocolate peppers (maybe 4-5 chocolate habs mixed in).  3 oz pasilla/chilaca brown stage.

3 cups vinegar

10oz frozen peaches

34g garlic

3/4 C water and 1/4 C lime juice added as the sauce was too thick.   

Still too thick.  Added 1C vinegar and 1C water.  

Made: 1 pint.  5 half pints.  Three 5oz woozy bottles.