Ingredients and Weight:
- 28 ounces tomatillos (husked and quartered)
- 12 ounces green bell peppers (cored and diced)
- 1 onion (medium; diced)
- 4 cloves garlic (minced)
- 1 jalapeño pepper (seeded and minced; adjust amount for desired heat level)
- 1 cup loosely packed cilantro leaves
- 1/2 cup chopped fresh parsley
- 1/4 cup lime juice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Preparation Time:
15 minutes
Cooking Time:
10 minutes (under pressure)
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Add all ingredients to the Instant Pot.
- Secure the lid and set the valve to "Sealing."
- Select the "Pressure Cook" setting and adjust the time to 10 minutes.
- Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
- Using an immersion blender or regular blender, puree the salsa until smooth.
Nutritional Information:
- Calories: 60 per serving
- Fat: 1 gram
- Carbohydrates: 12 grams
- Protein: 2 grams
Dish Characteristics:
- Fresh, tangy, and flavorful salsa
- Perfect for dipping chips, tacos, or enchiladas
- Can be used as a marinade for grilled meats or fish
User Comments:
- "This salsa is so fresh and flavorful! I love the balance of acidity and heat."
- "I've tried many salsa recipes, but this one is by far my favorite. It's so easy to make and tastes incredible."
- "I used this salsa as a marinade for grilled chicken and it was amazing! The flavor was infused into the meat perfectly."
Special Precautions and Tips:
- If you don't have an immersion blender, transfer the salsa to a regular blender and puree in batches.
- Adjust the amount of heat by adding more or less jalapeño pepper.
- Serve the salsa immediately or store it in the refrigerator for up to 5 days.
