Print: Instant Pot Canned Tomato Salsa

Canning salsa requires cooking for me, so my Instant Pot salsa recipe is much simpler! Nothing beats fresh salsa in a blender when tomatoes are in season, but when they're not, you've got to go with plan B. Out-of-season, pink, mealy tomatoes are nasty, so I use canned tomatoes instead.

Prep

15 min

Cook

21 min

Servings

Difficulty

Medium

Ingredients

1 , 28 ounce
1 small onion , diced
2 jalapeño peppers , seeded and diced
0.25 cups white distilled vinegar
0.25 cups water
2 teaspoons sea salt
2 teaspoons minced garlic
0.5 teaspoons ground cumin
0.5 cups chopped fresh cilantro
1 tablespoon lime juice

Instructions

1 Combine tomatoes, onion, jalapeño peppers, vinegar, water, sea salt, garlic, and cumin in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to the manufacturer's instructions and set the timer for 15 minutes. Allow 15 minutes for the pressure to build.
2 Release the pressure carefully using the quick-release method according to the manufacturer's instructions, about 1 minute. Unlock and remove the lid. Pull out the pot and let cool for 5 minutes.
3 Stir in cilantro and lime juice until incorporated.

Nutrition per serving

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