Split Pea Soup
Spectacular Salsa
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I know what you’re thinking: it’s unusual to cook salsa, much less pressure cook it. But this technique stews the veggies into the perfect texture, and infuses the entire salsa with incredible richness. Trust me, stewing salsa versus serving it raw makes a world of difference.
Photos by Aleksey Zozulya
Photos by Aleksey Zozulya
| Prep Time | 6 minutes |
| Cook Time | 25 minutes |
| Passive Time | 4 1/2-8 1/2 hours chilling time |
| Servings |
12 servings
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Ingredients
- 3 tbsp extra-virgin olive oil
- 1 large spanish onion or 2 yellow onions diced
- 3 jalapeno peppers seeded if desired and diced (optional)
- 6 garlic cloves minced or pressed, or roasted Garlic (page 42)
- Juice of 1 lime
- 1 can no-salt-added crushed tomatoes 28-ounce
- 1/2 cup White vinegar
- 1/2 cup Garlic Broth or water (for the Garlic broth visit page 44 of the cookbook)
- 1 tbsp ground cumin
- 1 1/2 tsp seasoned salt
- 1/4 cup chopped fresh cilantro omit if you think it tastes like soap
- 1 can no-salt-added diced tomatoes with their juices, 14.5-ounce
- 1 can diced green chiles with their juices, 7-ounce
- 2 tbsp raw honey or monk fruit sweetener
- 1-2 tbsp hot sauce optional
Ingredients
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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.
Recipe 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
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