Garden Salsa
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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.
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
6-8 Servings
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Ingredients
- 8 large 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 - 6 garlic cloves finely diced
- 2 jalapeno peppers seeded and diced
- 1 bell pepper any color, diced
- 1 small red onion diced
- 1 small yellow onion diced
- 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 to taste
Ingredients
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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.
Recipe 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
