Instant Pot® Canned Tomato Salsa recipe
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Ingredients
- 1 (28 ounce) can crushed tomatoes 1 small onion, diced 2 jalapeno peppers, seeded and diced ¼ cup white distilled vinegar ¼ cup water 2 teaspoons sea salt 2 teaspoons minced garlic ½ teaspoon ground cumin ½ cup chopped fresh cilantro 1 tablespoon lime juice
Nutrition Info
- 38.7 caloriescarbohydrate: 8.7 gcholesterol: : -fat: 0.4 gfiber: 2.2 gprotein: 1.9 gsaturatedFat: : -servingSize: -sodium: 571.7 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Canned Tomato Salsa
Directions
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Combine tomatoes, onion, jalapeno 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 manufacturer's instructions, set timer for 15 minutes. Allow 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid.
Pull the pot out and let cool for 5 minutes. Stir in cilantro and lime juice.