This Instant Pot Gluten-free Vegan Spicy Salsa is so easy, you’ll never buy pre-made again! This party-pleasing dip goes great with tortilla chips, on top of baked potatoes, added in chilis and soups, and mixed into beans and rice. Add in cilantro and herbs to taste, and fresh herbs are best. Pour into cute jars and give to friends as a quick gift with chips. Make your salsa even more like a restaurant style by blending your vegetables until puréed smoothly. A courser vegetable chop has wonderful texture and a great handmade flair, and is a prettier garnish. Don’t be tempted to take the sugar out – it balances both the acid from the vinegar and the tartness of the tomatoes!
1 large yellow onion, chopped
2 large green bell peppers, chopped
4-8 jalapeños, deseeded and chopped (depending on how spicy you prefer your salsa to be)
10 large tomatoes
1 head of garlic, minced
½ cup white vinegar
1 tbsp sugar
2 tsp Himalayan salt
½ tsp fresh black pepper
1 medium lime, freshly squeezed
3 tbsp tomato paste
Coarsely chop the yellow onion, green bell pepper, jalapeños, and tomatoes and blend one at a time in the blender. You can dice them by hand, but it will lead to a chunkier salsa.
Add the veggies, garlic, vinegar, sugar and Himalayan salt to the Instant Pot.
Set the Instant Pot on Manual High pressure for 20 minutes.
Quick release the pressure after the beep.
Stir in the lime juice, tomato paste and desired herbs. Basil, parsley, and cilantro all work well.
Pour into jars and let the salsa cool down to room temperature, then store in the fridge for a week or so – if it lasts that long!
If you’d prefer a thicker salsa, you can set the Instant Pot on Sauté and cook the salsa after pressure cooking to thicken it.