Spectacular Salsa


  • 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
  • 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.
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