Spicy Tomato Salsa (PKP 4.8L & 5.7L)
This salsa recipe can be made as hot as you like by adjusting the number of jalapeños used. Rather than chop all your ingredients it might be faster to blitz them in a food processor instead.
Serve with one of our other classic Mexican recipes like Nacho Cheese or Chicken Burrito Bowls.
1 onion, finely chopped
1 green pepper, finely chopped
4-8 jalapeño peppers, finely chopped
10 large tomatoes, finely chopped
2 garlic cloves, crushed
1 tbsp sugar
Juice of 2 limes
3 tbsp tomato puree
Salt and pepper (to taste)
Add all the ingredients and stir to combine.
Put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 15 minutes.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.