Ingredients and Weight:
- Canned tomatoes (undrained): 28 ounces (800 grams)
- Onion, chopped: 1 medium (150 grams)
- Red bell pepper, chopped: 1/2 medium (100 grams)
- Green bell pepper, chopped: 1/2 medium (100 grams)
- Jalapeno pepper, seeded and minced (optional): 1/2 (15 grams)
- Cilantro, chopped: 1/2 cup (15 grams)
- Lime juice: 2 tablespoons (30 milliliters)
- Garlic powder: 1 teaspoon (3 grams)
- Ground cumin: 1/2 teaspoon (1.5 grams)
- Salt and black pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Add all ingredients to the Instant Pot.
- Close the lid and set the valve to "Sealing."
- Cook on high pressure for 10 minutes.
- Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
- Transfer the salsa to a blender or food processor and blend until smooth.
Nutritional Information (per serving):
Calories: 35
Fat: 1 gram
Sodium: 120 milligrams
Carbohydrates: 7 grams
Protein: 2 grams
Dish Characteristics:
- Fresh and flavorful
- Tangy and slightly spicy (if using jalapeno)
- Versatile and can be used as a dip, topping, or ingredient in other dishes
User Comments:
- "This salsa is so easy to make and tastes delicious! It's the perfect addition to chips, tacos, or burritos."
- "I love the freshness of this salsa. The tomatoes and vegetables add a nice crunch."
- "I like to add a little bit of shredded cheese to my salsa for extra flavor."
Special Precautions and Tips:
- If you don't have an Instant Pot, you can make this salsa on the stovetop. Simply combine all ingredients in a medium saucepan and simmer for 15-20 minutes, or until the vegetables are soft.
- Adjust the amount of jalapeno pepper to your desired spice level.
- For a smoother salsa, blend for longer.
