INSTANT POT SALSA
Homemade Salsa has never been easier than with this recipe for Instant Pot Salsa. Add in all your ingredients, turn it on and in less than an hour you have delicious salsa.
Provided by Leigh Anne Wilkes
Categories Appetizer
Time 40m
Number Of Ingredients 12
Steps:
- Add all ingredients into Instant Pot, stir to combiner
- Press manual. Set timer to 30 minutes at high pressure
- Natural Release for 10 minutes
- Cool and store in air tight containers in the refrigerator
Nutrition Facts : Calories 86 kcal, Carbohydrate 19 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 816 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
THE BEST CANNING SALSA
This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!
Provided by cookingmama
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h30m
Yield 17
Number Of Ingredients 13
Steps:
- Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g
INSTANT POT SALSA
Instant Pot Salsa is a cooked restaurant-style salsa roja that's healthy, delicious, and easy. Salsa roja made at home beats the jarred salsa any day! An easy salsa recipe for parties, appetizers, or to use in other recipes.
Provided by Kristina
Time 2h30m
Number Of Ingredients 10
Steps:
- Set the Instant Pot to saute mode on normal/high and the timer for 3 minutes. Add tomatoes and jalapeños to the heated inner pot and cook, stirring frequently. When the 3 minutes is up, press down on the tomatoes with a masher to break them down slightly. Scrape the bottom of the inner pot with a wooden spoon to ensure nothing is stuck to the bottom.
- Add onion, bell peppers, garlic and green onions. Close the lid and seal. Set to pressure cook on high for 5 minutes.
- Let pressure naturally release for 5 minutes, then quickly release the remaining pressure. Open the lid and stir, further crushing the tomatoes with a masher.
- Stir in the lime juice, lemon juice, salt, and cilantro. Blend the salsa to the texture that you'd like using an immersion blender or potato masher. For a smoother texture, run the salsa through a food processor or blender. Taste and add more salt, lime juice or cilantro as desired.
- Transfer the salsa to covered jars or bowls and chill for at least 2 hours until ready to serve.
Nutrition Facts : ServingSize 2 oz, Calories 28 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 162 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 2 g
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