The instant pot takes all the work out of making home made salsa.
Salsa
Salsa traditionally is a painful day long endeavor. Not no more - let the Instant Pot do all the work for you.
Equipment
- Instant Pot
- Chef's Knife
- Cutting Board
Ingredients
- 12 Large Tomatoes Peeled, Cored, Seeded and Diced
- 1 Large Yellow Onion Diced
- 2 Large Green Bell Peppers washed, stem and seeds removed, diced
- 2-4 Jalapenos Stem and seeds removed, diced - leave some seeds in if you like extra spicy
- 4-6 cloves Garlic minced
- 1 8oz Can Tomato Sauce
- 1 6oz Can Tomato Paste
- 1/2 Cup Apple Cider Vinegar
- 1 Tbsp White Sugar
- 1 tsp Cumin
- 2 tsp Salt Use canning salt if you are canning
- 1/2 tsp Black Pepper Freshly Ground
- 1/2 of a l;me - juiced Juice only
- 1/4 Cup Chopped fresh Cilantro
Instructions
- Place all ingredients except the cilantro into the pressure cooker.
- Secure the lid and turn vent to seal.
- Turn on high pressure for 10 minutes.
- Once the timer is complete, natural release for 10 additional minutes.
- Release any remaining pressure, then safely remove the lid from the pressure cooker. Stir in the cilantro.
- Allow to cool, then transfer to containers with airtight lids for storage (i.e. glass mason jars for canning). If not canning, store in the fridge for up to 7 days.