Hi, there friends! We are getting into the tomato season. With tomato season comes a lot of fresh salads, bruschetta, and salsa time. Making salsa in the Pressure Cooker is a cinch. No need to get out the food processor, or mixers for this one. Basically just throw all your chopped fresh ingredients in the pot, and push start. Let’s make salsa in the instant pot!
You can however use your food processor to chop your ingredients. We do ours by hand. But if you want to speed up the process, by all means, use your chopper. Just be sure not to chop too small. If you want the salsa less chunky, then do small.
We use multiple kinds of tomatoes, so if you’re using any smaller tomatoes, just make sure the total amount is roughly the equivalent of 8-12 large tomatoes), roughly chopped.
For this recipe you will need:
- 8-12 large Roma tomatoes with skin (or any medium tomato) or variation as noted above.
- 1-2 bell pepper. We use one yellow, one green. You can use any variation
- 1/2 cup red onion
- 1/2 cup Vidalia onion (sweet onion)
- 1 tablespoon kosher or sea salt
- 5 tablespoons white vinegar
- fresh lime juice from 1 lime
- 5 cloves of garlic
- crushed red pepper (very little) or fresh jalapeno
- 1/4 cup fresh chopped parsley
- 1/2 cup fresh chopped cilantro
- 6 oz. tomato paste
- You can use a pinch of cornstarch to reduce acidity.
You can make large batches of this fresh salsa and freeze in a mason jar for another time. Just leave enough room in the jar for expansion, freeze, and take out the day of. Salsa is fantastic for taco nights, a starter to your taco soup night, taco pie, or making Chicken bruschetta. Even stuffed peppers topped with Mexican cheese and the salsa would be fantastic. See, the possibilities for meal planning:) So delicious. This salsa will stay fresh in the refrigerator for about 7 days.
Salsa on mini baguettes or fancy crackers is also a fantastic party appetizer pleaser. Shave some fresh parmigiana cheese on top, and WOW the crowd. We recommend you make a nice batch of this and freeze it for later.
We hope you enjoy our Fresh salsa made in the Instant Pot or Ninja Foodi. Any pressure cooker will suffice. Don’t forget to grab your fresh tortilla chips. Give our Salsa Chicken a try next!
How to make Salsa in the Instant Pot
Salsa in the Pressure Cooker
- Instant Pot
- Ninja Foodi
- 8-12 Roma or variation of tomatoes with skin on
- 1-2 bell peppers cleaned and deseeded (any variant)
- 1/2 cup Vidalia onion chopped
- 4-6 Minced garlic cloves
- 1/2 cup red onion chopped
- 1 tbsp kosher or sea salt
- 5 tbsp white vinegar
- 1 lime ( juiced)
- 1/4 cup fresh parsley
- 1/2 cup fresh cilantro
- 1/2 chopped jalepeno to taste or crushed red pepper is fine
- 6 oz tomato paste
- Chop accordingly tomatoes, onion, peppers, garlic, and fresh parsley. We prefer them coarse or thicker, but you can do diced and small depending on how you like your consistency of salsa
- Place all chopped ingredients, vinegar, sea salt or kosher, garlic , peppers and onions, and tomato paste on top in the pressure cooker. NOT including fresh lime juice, or cilantro. Secure lid and be sure it is sealed.
- Set to High Pressure for 5 minutes. NOTE, the pot will take some time to build pressure.Reader note: You can also set to 0 minutes, and let natural release. This will make the tomatoes have a little more bite.
- Once the time is up, let the pot come to a natural release. This will avoid splatter that can occur when releasing the pressure.
- Carefully remove lid and carefully and squeeze in the lime juice. Mix well with spurtle or wooden spoon and let cool down before serving. Top with fresh cilantro. NOTE: Taste first and if too acidic this is where you can add in a pinch of cornstarch to reduce. It really depends on your tomatoes.
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