Tomato Recipe » Instant Pot® Canned Tomato Salsa

Nothing beats fresh salsa in a blender when tomatoes are in season but when they are not, you've got to go with plan B. Out-of-season, pink, mealy tomatoes are just nasty so I choose canned tomatoes during those times. Canned requires cooking for me so I came up with an Instant Pot® recipe to simplify things.

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

Cooking Directions

1. 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.
2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid.
3. Pull the pot out and let cool for 5 minutes. Stir in cilantro and lime juice.

Nutrition Facts

• calories38.7
• carbohydrateContent8.7 g
• fatContent0.4 g
• fiberContent2.2 g
• proteinContent1.9 g
• sodiumContent571.7 mg
• sugarContent0.6 g