6-8 servingsAmericanappetizer

Garden Salsa

By The Complete Vegan Instant Pot Cookbook By Barb Musick

6-8 Servings

less than 15 min

Easy

Recipe Details

Course: Appetizers

Difficulty: Easy

Prep Time: 5 min

Cook Time: 5 min

Total Time: less than 15 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Gluten Free, Vegan

Yield: 6-8 Servings

Ingredients

8 large tomatoes
5 - 6 garlic cloves
2 jalapeno peppers
1 bell pepper
1 small red onion
1 small yellow onion
1 tbsp ground cumin
3 - 4 tsp salt
1/2 tsp Generous freshly ground black pepper
1/2 tsp baking soda
1/4 cup tomato paste
2 tbsp freshly squeezed lime juice
chopped fresh cilantro leaves

I find the salsa aisle in my local grocery store a bit overwhelming. So many brands and flavors to choose from, and how do I know it won’t be too spicy for my sometimes-wimpy palate? This is why, for barbecues and Mexican-themed dinners, I always make my own. It guarantees your salsa will be delicious and fresh, and I actually find it relaxing to chop all those veggies. This version is fairly mild, so feel free to add hotter chile peppers or chili powder.

INSTRUCTIONS

In your Instant Pot®, stir together the tomatoes, garlic, jalapeños, bell pepper, red onion, yellow onion, cumin, salt, pepper, and baking soda. Lock the lid and turn the steam release handle to Sealing. Using the Manual or Pressure Cook function, set the cooker to High Pressure for 5 minutes (4 minutes at sea level).
When the cook time is complete, let the pressure release naturally for 10 minutes; quick release any remaining pressure.
Carefully remove the lid and stir in the tomato paste, lime juice, and cilantro. Let cool completely before serving.

Notes

PREPARATION TIP:
Use your food processor to speed up all the veggie chopping!
PER SERVING (½ CUP): Calories: 43; Total fat: 0g; Saturated fat: 0g; Sodium: 541mg; Carbs: 9g; Fiber: 2g; Protein: 2g