Spectacular Salsa
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
Servings Prep Time
12servings 6minutes
Cook Time Passive Time
25minutes 4 1/2-8 1/2hours chilling time
Servings Prep Time
12servings 6minutes
Cook Time Passive Time
25minutes 4 1/2-8 1/2hours chilling time
Ingredients
  • 3tbsp extra-virgin olive oil
  • 1 large spanish onion or 2 yellow onionsdiced
  • 3 jalapeno peppersseeded if desired and diced (optional)
  • 6 garlic clovesminced or pressed, or roasted Garlic (page 42)
  • Juice of 1 lime
  • 1 can no-salt-added crushed tomatoes28-ounce
  • 1/2cup White vinegar
  • 1/2cup Garlic Broth or water(for the Garlic broth visit page 44 of the cookbook)
  • 1tbsp ground cumin
  • 1 1/2tsp seasoned salt
  • 1/4cup chopped fresh cilantroomit if you think it tastes like soap
  • 1 can no-salt-added diced tomatoeswith their juices, 14.5-ounce
  • 1 can diced green chileswith their juices, 7-ounce
  • 2tbsp raw honey or monk fruit sweetener
  • 1-2tbsp hot sauceoptional
Instructions
  1. 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.
  2. Add the lime juice and let the veggies simmer for 1 minute.
  3. 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.
  4. 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