Did you know you can make homemade salsa in your Instant Pot? This is an easy and refreshing homemade salsa recipe that is so easy to make. Pair with your Taco Tuesday or a big bowl of salty tortilla chips!
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Fresh salsa is one of my favorites. Salsa recipe in a blender is a breeze. You are going to reach for fresh ingredients to really bring out tons of flavor to your salsa. Reach for fresh and ripe veggies to help give your salsa optimal flavor.
Here are some of the homemade fresh salsa ingredients you will want to reach for
- Red Onions
- And More
Kitchen Supplies for Homemade Salsa Recipe
- Immersion blender | This kind of blender is ideal for blending up soups right in the pan where they are cooking.
- Ninja blender | A counter top blender that is highly rated, we use this blender for everything from salsa, to smoothies and more.
- Salsa serving bowls | You can't beat having restaurant-style salsa serving bowls when you serve chips and salsa with dinner. These individual bowls mean everyone gets their own.
How to Make
This homemade salsa can be spicy or mild. You can pick by how much heat you use for this.
But to start making you will want to place your tomatoes side-by-side in the Instant Pot. Don't stack the tomatoes on top of each other.
Use a tool or spoon to smash your tomatoes to crack the skins. Then add your next 7 ingredients. Close the lid and make sure the valve is set to sealing.
Do high pressure for 5 minutes, with a 10-minute natural release.
Once done, use an immersion blender to help smooth out the salsa. Add in remaining salsa ingredients.
How long does homemade salsa last?
Homemade salsa can last 4-6 days when stored in the refrigerator properly. You will need to use your best judgment in terms of quality.
Make sure you store your salsa in an airtight container or it can take on flavors from the odors in the refrigerator.
Can you freeze homemade salsa?
You absolutely can freeze leftover homemade salsa. Just place in a freezer container, and freeze for 2-3 months. When it thaws just know the color will be a little different and texture slightly different depending on the thickness.
It will still taste really good and a great way to mix in recipes and such as well.
How to can salsa?
Want to have a salsa in your pantry? If you plan to can I recommend using a stovetop canner. You will find that the Instant Pot is not approved for canning.
You can learn how to can salsa, over here. She shares all the steps to canning the salsa.
Homemade salsa for canning is a great way to preserve your fresh produce from the garden.
Do I have to use an immersion blender?
If you prefer a chunky style salsa, skip the immersion blender. Just stir in the remaining ingredients and then if you need to smash up a bit with a spoon to reach the texture you prefer for your salsa.
Or you can opt for a classic blender and use the pulse feature to lightly blend until it reaches your desired texture of salsa.
What if I don't have fresh tomatoes?
If you do not have fresh tomatoes no worries. Go right ahead and just reach for canned whole tomatoes and dump them in along with the juice. No need to smash them as they are soft and tender already.
Then you can cook the same way.
The Instant Pot is an incredible way to make a salsa from scratch. With a few steps and a short cook time you have one incredible salsa to dip your chips in.
Pico de Gallo and fresh salsa are different. You will find that pico is a really chunky vegetable that offers a ton of flavor. Salsa on the other hand even if chunky has liquid with it, and not as extreme in flavor.
I enjoy using homemade salsa in my Instant Pot salsa chicken recipe. It transforms the flavor to a whole new level.
Salsa can be healthy if you use fresh vegetables and watch the salt intake you use. Like all things it is important to eat in moderation.
This particular salsa recipe is cooked. There are different types of salsa, some are raw and others are cooked.
If you want to ramp up the heat of this recipe, consider doing a jalapeno salsa or even a habanero salsa. Toss in more peppers and mix up! Leave the seeds for added heat.
You will control the thickness of this salsa. If you want a thick salsa simply don't blend it up at the end. Leave it in chunks. For a more authentic Mexican salsa, you might find blending it up fits your preference best.
You are more than welcome to freeze salsa if you would like. The texture will be a bit different as well as how it looks, but the flavor is just as delicious.
Freeze your salsa in a proper container for up to three months. Thaw in the fridge and eat and enjoy, or mix into casseroles, soups, etc.