- 12 large tomatoes, peeled, cored, seeded and diced
- 1 large yellow onion, diced
- 2 large green bell peppers, washed, stem and seeds removed, and diced
- 2–4 jalapeños (depending on how spicy you want it), washed, stem and seeds removed, and diced (leave some seeds in if you like it spicy)
- 4–6 medium garlic cloves, minced
- 1 can (8 oz.) tomato sauce
- 1 can (6 oz.) tomato paste
- 1/2 cup apple cider vinegar
- 1 Tbsp. sugar
- 1 tsp. cumin
- 2 tsp. salt (use canning salt if you plan on canning the salsa after making it)
- 1/2 tsp. ground black pepper
- Juice of 1/2 lime
- 1/4 cup chopped fresh cilantro
- Place all ingredients except the cilantro into the pressure cooker.
- Secure the lid and turn vent to seal.
- Turn on high pressure for 10 minutes.
- Once the timer is complete, natural release for 10 additional minutes*.
- Release any remaining pressure, then safely remove the lid from the pressure cooker. Stir in the cilantro.
- Allow to cool, then transfer to containers with airtight lids for storage (i.e. glass mason jars for canning). If not canning, store in the fridge for up to 7 days.
Cook time does not include time to come to pressure. This will vary by pressure cooker and altitude but generally is between 15-20 minutes.
*If you have the Instant Pot brand, it will start counting back up with an L in front of the numbers.