By :The Complete Vegan Instant Pot Cookbook By Barb Musick
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.
8large tomatoes(I use multiple kinds of tomatoes in this, so if you’re using any smaller tomatoes, just make sure the total amount is roughly the equivalent of 8 large tomatoes), roughly chopped
5 - 6garlic clovesfinely diced
2jalapeno peppersseeded and diced
1bell pepperany color, diced
1small red oniondiced
1small yellow oniondiced
3 - 4tspsalt
1/2tspGenerous freshly ground black pepper
2tbspfreshly squeezed lime juice
chopped fresh cilantro leavesto taste
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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.
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