Spectacular Salsa

I know what you’re thinking: it’s unusual to cook salsa, much less pressure cook it. But this technique stews the veggies into the perfect texture, and infuses the entire salsa with incredible richness. Trust me, stewing salsa versus serving it raw makes a world of difference.

Photos by Aleksey Zozulya

Cuisine

Modern

Course

Condiment, Side Dish, Snack

Difficulty

Easy

Duration

more than 2 hours

Diet

Dairy Free, Gluten Free, Paleo, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

12 servings, can diced green chiles, can no-salt-added crushed tomatoes, can no-salt-added diced tomatoes, chopped fresh cilantro, condiment, contributed, cook 25 min, dairy free, easy, extra-virgin olive oil, garlic broth or water, garlic cloves, gluten free, ground cumin, hot sauce, instant pot salsa, jalapeño peppers, juice of 1 lime, large spanish onion or 2 yellow onions, modern, more than 2 hours, paleo, prep 6 min, pressure cook, raw honey or monk fruit sweetener, sauté, seasoned salt, side dish, snack, vegetarian, white vinegar

Prep Time

6 min

Cook Time

25 min

Servings

12 servings

Ingredients

3 tbsp extra-virgin olive oil
1 large spanish onion or 2 yellow onions
3 jalapeño peppers
6 garlic cloves
Juice of 1 lime
1 can no-salt-added crushed tomatoes
1/2 cup white vinegar
1/2 cup Garlic Broth or water
1 tbsp ground cumin
1 1/2 tsp seasoned salt
1/4 cup chopped fresh cilantro
1 can no-salt-added diced tomatoes
1 can diced green chiles
2 tbsp raw honey or monk fruit sweetener
1-2 tbsp hot sauce

Instructions

Add the oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the onion and jalapeños (if using) and sauté, stirring occasionally, for 2–3 minutes, until slightly softened. Add the garlic and sauté for 1 minute.
Add the lime juice and let the veggies simmer for 1 minute.
Add the crushed tomatoes, vinegar, broth or water, cumin, seasoned salt, and cilantro (if using). Stir until well combined. Secure the lid, move the valve to the sealing position, hit the Keep Warm/Cancel Button, and then hit Manual or Pressure Cook on High Pressure for 10 minutes. When done, allow a 5-minute natural release followed by a quick release.
Stir in the diced tomatoes, green chiles, honey or sweetener, and hot sauce (if using) until well combined. Allow to cool for 10 minutes, then transfer to an airtight container and let chill and meld in the fridge for 4–8 hours before serving. Store for up to 2 weeks in the fridge.

Notes

JEFF’S TIP: If you want your salsa chunkier and with more crunch, stir in a diced red onion just before serving.
Per serving
Calories: 86
Fat: 3.6g
Carbs: 12.7g
Sodium: 302mg
Protein: 1.8g
Fiber: 2g
Sugars: 8.2g