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Salsa verde made easy with the help of your multi-functional pressure cooker. Bottled sauce will never be the same again.
Ingredients
- 1 ¼ pounds tomatillos, husked and quartered
- 2 large jalapenos, halved lengthwise
- 1 medium onion, peeled and quartered
- ¼ cup water
- 2 teaspoons minced garlic
- ¼ cup firmly packed fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon salt
Directions
Step 1
Combine tomatillos, jalapenos, onion, water, and garlic in the inner pot of a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Step 2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let cool for 10 minutes.
Step 3
Stir in cilantro, lime juice, and salt. Blend until smooth using an immersion blender.
Step 4
Transfer mixture to 2 pint-sized canning jars with lids. Refrigerate until cool and thickened.
Cook’s Note:
You can control the heat of the salsa verde by choosing how many seeds of the jalapenos you use (if any).
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 8 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium73mg | 3% |
| Total Carbohydrate2g | 1% |
| Dietary Fiber0g | 1% |
| Total Sugars1g | |
| Protein0g | |
| Vitamin C3mg | 15% |
| Calcium3mg | 0% |
| Iron0mg | 1% |
| Potassium58mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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