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Garden Salsa Recipe

Garden Salsa

Garden Salsa

Barb Musick
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Side Dish, Snack
Cuisine Mexican
Servings 7 servings

Equipment

  • Instant Pot Multi Pressure Cooker

Ingredients
  

  • 8 large tomatoes roughly chopped
  • 5 - 6 garlic cloves finely diced
  • 2 jalapeno peppers seeded and diced
  • 1 pepper any colour diced
  • 1 small red onion diced
  • 1 small yellow onion diced
  • 1 tbsp ground cumin
  • 3 - 4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp baking soda
  • 60 g tomato paste
  • 2 tbsp freshly squeezed lime juice
  • Fresh coriander

Instructions
 

  • Stir together the tomatoes, garlic, jalapeños, pepper, onions, cumin, salt, pepper, and baking soda in the Instant Pot.
  • Select Manual High Pressure and set the timer for 5 minutes, followed by 10 minutes natural pressure release.
  • Remove the lid and stir in the tomato paste, lime juice, and coriander
  • Allow the salsa to cool completely before serving.

Notes

PREPARATION TIP:
Use your food processor to speed up all the veggie chopping!
PER SERVING (½ CUP): Calories: 43; Total fat: 0g; Saturated fat: 0g; Sodium: 541mg; Carbs: 9g; Fiber: 2g; Protein: 2g
Keyword Instant Pot, vegan, vegetarian