Pressure Cooker Garden Salsa is a delicious Summer savoring treat! If you’ve got a bumper crop of peppers and maters, this recipe is perfect for saving them. Pick your level of heat with your favorite kind of peppers and enjoy.
Hi folks! Connie here with an easy, go-to recipe for your electric pressure cooker. I don’t know about you but fresh, home-grown tomatoes are my favorite signature of Summer. We’ve had a great year here in Kentucky. The farmers markets are booming with lots of great veggies and before you know it, we’ll be heading into Autumn.
It sure has been a while since I’ve gotten to share a recipe with you folks. I’ve really missed ya! I’ve been busy getting things together and working part time at a local greenhouse. It’s quite a change for me. However, the perks of working with plants is you get all kinds of great veggies to take home. These peppers are nice for spice and of course, I had to have some on my back porch.
Some dear friends of mine hooked me up with lots of terrific tomatoes and well, it’s just me now. So of course, I had to make some of my salsa. Actually, this recipe comes from my Mother (Thanks Ma!) and I always love making it.
The only adjustment made here is using the pressure cooker instead of simmering the ingredients on the stove. The flavor is great and the thickness is perfect. I love the fact that it only takes a few minutes versus a few hours. That’s a major bonus!
I do hope you’re enjoying the bounty of this beautiful Summer. Soon, we’ll be heading into some great recipes for Fall and I can’t wait to share new deliciousness with you fine foodie folks.
For now, savor the flavor of your garden (or farmer’s market finds) with this fantastic, simple recipe.
As always, keep it delicious!
Till next time ~ much love, Connie
- 4 C tomatoes, cored, peeled and diced
- 1 medium onion, diced
- 2 large green bell peppers, trimmed, seeded and diced
- 2 jalapeno peppers, trimmed, seeded and diced (leave seeds in for more heat)
- 1/2 C diced hot peppers (your choice, optional)
- 4 garlic cloves, minced
- 1 tbsp cumin
- 2 tbsp kosher salt
- 1 tbsp cayenne pepper sauce
- 1/2 C apple cider vinegar
- 1 15 oz can tomato sauce
- 1 6 oz can tomato paste
- Combine all ingredients in the pot of the pressure cooker.
- Place the lid on the unit and turn to locked position.
- Turn the steam release valve to sealing.
- Press the manual button and adjust the time for 10 minutes.
- Once the unit has finished cooking, allow the pressure cooker to naturally release the steam.
- After the steam has finished releasing, remove the lid and stir.
- Allow the salsa to cool for about 20 minutes.
- Ladle into wide mouth pint jars and seal with lids.
- Place in the refrigerator to chill before serving.
Note: The Instant Pot Electric pressure cooker is not made for canning, as the unit does not meet the required pounds of pressure.
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