Ingredients
The following ingredients have 4 Servings
- 1 large onion (approx 2 cups)
- 2 large green bell peppers (approx 2 cups)
- 4-8 jalapeños (deseeded, depending on how spicy you want it!)
- 10 large tomatoes (approx 3 3/4 cups)
- 2 tsp dried minced garlic (can substitute 8 fresh cloves)
- 1/2 cup vinegar
- 1 tbsp sugar
- 3 tsp salt
- 1/2 tsp pepper
- 2 tbsp lime juice
- 3 tbsp tomato paste
- up to 1 bunch cilantro leaves (torn up)
Instruction
- Chop the onion, bell pepper, jalapeños and tomatoes one at a time in the blender or food processor. Alternatively, dice them by hand.
- Add the veggies, garlic, vinegar, sugar and salt to the Instant Pot.
- Pressure cook on Manual HIGH for 20 minutes. QR. *See note above in post about safely quick releasing the pressure.*
- Stir in the lime juice, tomato paste and cilantro.
- Ladle into jars and let the salsa cool to room temperature then store in the fridge.
- Stovetop Directions: Simmer the prepped veggies, vinegar, garlic, sugar and salt for 1 hour. Stir in the lime juice, tomato paste and cilantro. Cool to room temperature and then refrigerate.
