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By :The Complete Vegan Instant Pot Cookbook By Barb Musick |
Course | Appetizer |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Vegan & Vegetarian |
Duration | less than 15 min |
Diet | Gluten Free, Vegan |
Cooking Technique | Pressure Cook |
Main Ingredient | Baking Powder, Bell Pepper, Cilantro, Cumin, Garlic, Jalapeño, Lime Juice, Onion, Tomato Paste, Tomatoes |
Prep Time | 5 minutes |
Cook Time | 5 minutes |
Servings |
6-8 Servings
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Ingredients
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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
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Yummy! Made 6 pint jars. A little watery but the flavor is delicious.
Heating this recipe really hurts the recipe.
Very good! I only had it in for 4 mins which i think was too long. 2 would have been enough. I added 3 jalapeno peppers and a bit more cumin. Will make again
Hi
Ingredients says Baking SODA, Main Ingredients says Baking Powder. Whick is it?
Turned out great and very quick. Used some extra tomatoes that were going to go bad if bot used and froze it in jars.
How to I store the leftover its just me and my boyfriend in the house so there probably would be alot left over.
Wondering if you can put finished salsa into Mason jars and seal it?