Recipes
Spectacular Salsa
12 servings
more than 2 hours
Easy
Photos by Aleksey Zozulya
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
Calories: 86
Fat: 3.6g
Carbs: 12.7g
Sodium: 302mg
Protein: 1.8g
Fiber: 2g
Sugars: 8.2g
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About the chef
Jeffrey Eisner
Jeffrey Eisner is a multiple-time #1 bestselling author where his debut cookbook was one of the most sold during the 2020 pandemic – a time when people were cooking at home more than ever. His trusted and signature recipes earned him numerous appearances on both national and international television. He develops and tests his recipes in both the rural farmlands and in the bustling city. When not cooking, he enjoys traveling with his partner Richard, and spoiling their dog, Banjo the Norwich Terrier. He also loves pinball.
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