Garden Salsa

By: The Complete Vegan Instant Pot Cookbook By Barb Musick

Garden Salsa
cuisine icon Cuisine
Modern
cuisine icon Course
Appetizer
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Gluten Free, Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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"]
cuisine icon Keywords
6-8 servings, appetizer, baking soda, bell pepper, chopped fresh cilantro leaves, contributed, cook 5 min, easy, freshly squeezed lime juice, garlic cloves, generous freshly ground black pepper, gluten free, ground cumin, jalapeno peppers, large tomatoes, less than 15 min, modern, prep 5 min, pressure cook, salt, small red onion, small yellow onion, tomato paste, vegan

prep icon Prep Time
5 min
cook icon Cook Time
5 min

serving icon Servings
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
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.
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