There’s nothing better than a cold margarita and some chips and salsa at the start of meal at a Mexican restaurant. And, salsas are different at every single restaurant you go to because they are usually made in house and come from someone’s one special recipe. Making salsa at home is just the same. No two are alike. The one I make starts with both tomatoes and tomatillos and then will range in spiciness depending on how many jalapeños I decide to toss in. I’ve made salsas the traditional way on the stovetop, but I’ve modified my favorite version for the pressure cooker. Once you try mine, be sure to make it your own change the ingredients to suit your own tastes!
Pressure Cooker Salsa
makes about 3 quarts
3 1/2 lb Tomatoes, peeled, seeded and diced
1 1/2 lb Tomatillos, cored and diced
1 xlg White Onion (or 2 large), diced
4 garlic Cloves, peeled, smashed and minced
1 med Green Pepper, diced
2 lg Jalapeños, seeded and diced
12 oz Tomato Paste
1/2 cu Apple Cider Vinegar
1 cu Tomato Sauce
2 tbl Granulated Sugar
1 tbl Salt
2 tsp Cayenne Pepper
2 tsp Cumin
1/2 cu Cilantro Leaves, loosely packed and chopped
To peel the tomatoes, score an “x” in the bottom of each tomato with a sharp knife and gently place it in boiling water for 30 seconds. Remove, allow to rest for 5 minutes and then peel off the skin. Slice tomatoes into quarters and remove the seeds. Cut off the core and chop.
Set pressure cooker to sauté. Place the tomatoes and all remaining ingredients except the cilantro in the pressure cooker. Stir until mixture softens a bit, about 5 minutes. Place the top on the pressure cooker. Set to high pressure for 10 minutes and then use the natural release method. Remove the top and stir in the cilantro. Turn off pressure cooker and let pressure mixture cool. Transfer sals to a sealable containers and keep refrigerated until ready to use. Salsa can stay in the refrigerator for up to 5 days before using.