Salsa verde made easy with the help of your multi-functional pressure cooker. Bottled sauce will never be the same again.

Recipe Summary

prep:
5 mins
cook:
20 mins
additional:
15 mins
total:
40 mins
Servings:
32
Yield:
4 cups
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

8 calories; protein 0.2g; carbohydrates 1.5g; fat 0.2g; sodium 73.3mg. Full Nutrition
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