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Homemade Salsa is garden fresh, full of delicious ripe tomatoes, onion, bell pepper, jalapeños, lime juice and cilantro. This salsa recipe is perfect for dunking a tortilla chip into or for use in recipes. Learn how to make salsa and be stunned at how easy it is!
Homemade Salsa-for a crowd!
Yesterday morning, on a whim, I decided to make a batch of salsa in my Instant Pot and photograph the process so I could finally write a post about it.
I was up really late the night before writing a couple of seriously delicious posts. I was praying that my children would somehow, magically, sleep in. HA
If you follow me on Instagram, you already know that didn’t happen. And the fact that I was at the grocery store (looking like a hot mess) by 9:00 am.
We were at the store so early for a couple of reasons, first because I had no flour in the house after my major pie baking day the day before. Second, because homemade salsa in my Instant Pot NEEDED to happen.
My 3 kids and I (pretty sure we look like a zoo everywhere we go!) gathered up everything we needed from the store, we were ready to check out, literally walking to the registers and then the dreaded announcement came on..
The credit card system was down. CASH ONLY. I never, ever, EVER keep cash on me. I’m seriously curious, does anyone keep cash on them these days?
Anyway, long story short, I ended up walking across the street to an ATM, chalking up the $3.00 fee as worth it if I didn’t have to unload my groceries, drive home, come back and shop again.. with my 3 kids.
Went back inside, paid with cash and promptly came home to get my salsa on! (Only to realize I forgot eggs…)
I came home, and thank you Instant Pot, I had delicious salsa 40 minutes later. That includes all of the prep work!!
One day, when I am no longer apartment living and have space for a garden, I’ll be able to just walk out back and gather the ingredients for this salsa!
I now have 5 beautiful jars of delicious homemade salsa that will probably be consumed a lot faster that it should be.
How to Make Salsa in the Instant Pot
This salsa recipe is a wonderful base for you to get your creative juices flowing with. The salsa is very mild. That is easily fixed by adding in more jalapeños and even leaving some seeds in if you like yours really spicy.
To cut down on the prep, I quartered everything and tossed them one at a time in my blender. I pulsed a few times to rounghly dice them.
I like using my blender or food processor not only because it saves SO much time, but because the juices actually make it into the salsa and not all over the counter.
After I pulsed the onion, bell pepper, jalapeño, and tomatoes, I tossed everything into the Instant Pot. (Find stove-top directions below.) I added a little vinegar, sugar and dried minced garlic.
You could definitely use fresh garlic, I just never have fresh garlic on hand and the minced garlic found in the spices isle at the grocery store works just as well, I think.
Give everything a good stir and then pressure cook on Manual HIGH for 20 minutes then quick release.
I quick release with no problems (i.e. no volcanos ?) but with anything that is liquid and is pretty full in the pot there is always a slight chance that the dreaded volcano will happen.
Either quick release and be ready to use the back of a long spoon to close the vent or NPR to insure that nothing goes spewing. Again, I QR with no problems.
After the salsa has been pressure cooked, add in some tomato paste, lime juice and cilantro. (I am not a huge cilantro fan, so you won’t see any in the salsa pictures. ?)
Cool to room temperature and then store in the fridge!
How to Make Salsa on the Stove Top
Follow all of the steps above in the Instant Pot directions until it comes to pressure cooking.
Instead of pressure cooking, simmer on the stove top for an hour. Stir every 5 minutes or so to insure the salsa does not burn.
After the salsa has simmered for an hour, add in the tomato paste, lime juice and cilantro.
Homemade Salsa
(Printable Recipe Below)
Homemade Salsa is garden fresh, full of delicious ripe tomatoes, onion, bell pepper, jalapeños, lime juice and cilantro. This salsa recipe is perfect for dunking a tortilla chip into or for use in recipes. Learn how to make salsa and be stunned at how easy it is!
Ingredients
- 1 large onion approx 2 cups
- 2 large green bell peppers approx 2 cups
- 4-8 jalapeños deseeded, depending on how spicy you want it!
- 10 large tomatoes approx 3 3/4 cups
- 2 tsp dried minced garlic can substitute 8 fresh cloves
- 1/2 cup vinegar
- 1 tbsp sugar
- 3 tsp salt
- 1/2 tsp pepper
- 2 tbsp lime juice
- 3 tbsp tomato paste
- up to 1 bunch cilantro leaves torn up
Instructions
- Chop the onion, bell pepper, jalapeños and tomatoes one at a time in the blender or food processor. Alternatively, dice them by hand.
- Add the veggies, garlic, vinegar, sugar and salt to the Instant Pot.
- Pressure cook on Manual HIGH for 20 minutes. QR. *See note above in post about safely quick releasing the pressure.*
- Stir in the lime juice, tomato paste and cilantro.
- Ladle into jars and let the salsa cool to room temperature then store in the fridge.
- Stovetop Directions: Simmer the prepped veggies, vinegar, garlic, sugar and salt for 1 hour. Stir in the lime juice, tomato paste and cilantro. Cool to room temperature and then refrigerate.
**If you prefer not to use tomato paste, you can simmer the salsa after pressure cooking to thicken it to your liking.
The salsa stays fresh in the fridge for 7-10 days.**
Love Salsa? I think you’ll love these recipes!
Creamy Salsa Chicken Dip
Chicken Fajitas
Cafe Rio Sweet Pork
I hope you enjoyed this recipe and my website!! I’d LOVE to hear from you! Comment below and find me across all social media platforms!
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Homemade Salsa
Ingredients
- 1 large onion, approx 2 cups
- 2 large green bell peppers, approx 2 cups
- 4-8 jalapeños, deseeded, depending on how spicy you want it!
- 10 large tomatoes, approx 3 3/4 cups
- 2 tsp dried minced garlic, can substitute 8 fresh cloves
- 1/2 cup vinegar
- 1 tbsp sugar
- 3 tsp salt
- 1/2 tsp pepper
- 2 tbsp lime juice
- 3 tbsp tomato paste
- up to 1 bunch cilantro leaves, torn up
Instructions
- Chop the onion, bell pepper, jalapeños and tomatoes one at a time in the blender or food processor. Alternatively, dice them by hand.
- Add the veggies, garlic, vinegar, sugar and salt to the Instant Pot.
- Pressure cook on Manual HIGH for 20 minutes. QR. *See note above in post about safely quick releasing the pressure.*
- Stir in the lime juice, tomato paste and cilantro.
- Ladle into jars and let the salsa cool to room temperature then store in the fridge.
- Stovetop Directions: Simmer the prepped veggies, vinegar, garlic, sugar and salt for 1 hour. Stir in the lime juice, tomato paste and cilantro. Cool to room temperature and then refrigerate.
This looks yummy !! Thank You for posting. 🙂
Thanks for commenting, Shannon! Hope you enjoy the recipe!
We saw a fix for the dreaded volcano and it works!! Get a PVC elbow from the hardware store (I think it’s a 2 inch diameter) and put it over the pressure relief valve and when you turn to release the steam will shoot out of that away from under upper cabinets (as in my kitchen) and I aim it over the sink. I have never had an issue with over flow but I like this hack whenever I have to use QPR. Like when I do green beans for 1 minute.
Thank you for the salsa recipe. I’ll give it a try.
What a great idea! Thanks, Cindy! Hope you love the recipe. ?
I’m going to make this with fresh tomatoes from our neighbor’s garden…also, I feel a bond with you because I’m not a fan of cilantro either…haha! Thanks for the recipe!
Glad I’m not the only Cilanto dis-liner! ? hope you love he salsa!
Hi Ann. If the recipe you want has a “print” function you can print it, I have “cutewriter” installed on my computer. This prints in PDF form and you can save in a file and print at a later date if needed. Cutewriter is a free download. That is how I do all the recipes.
Good luck
Marcie
Sounds yummy and easy! Can this be canned? Have you known anyone that has?
Can this be canned in a water bath after?
Hi Sheryl- Great Question. I don’t know anyone that has and I haven’t ever gotten into canning (no storage space to keep anything that has been canned! One day, right?) I do know that with water bath canning the contents needs to be at a certain PH level in order for the food to be canned safely. I have not tested or measured the PH levels of this recipe, so I wouldn’t feel good about recommending this recipe for canning. Hope this helps explain things a bit!