Instant Pot Salsa Verde
Ingredients
- 1 ¼ pounds tomatillos, husked and quartered
- 2 large jalapeños, 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
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Instructions
- Combine tomatillos, jalapeños, 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 the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- 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.
- Stir in cilantro, lime juice, and salt. Blend until smooth using an immersion blender.
- Transfer mixture to 2 pint-sized canning jars with lids. Refrigerate until cool and thickened.
Source
Original recipe: View Original
