(Total Time: 30 MIN| Serves: 20)
Ingredients:
4 cups cored, peeled and chopped tomatoes
1 (15-ounce) can sugar-free tomato sauce
1 (6-ounce) can sugar-free tomato paste
1 chopped medium yellow onion
2 seeded and chopped large green bell peppers
3 seeded and chopped jalapeño peppers
4 minced garlic cloves
½ cup apple cider vinegar
1 tbsp. hot sauce
1 tbsp. ground cumin
Kosher salt, to taste
Directions:
In the bottom of Instant Pot, place all ingredients and stir to combine.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 15 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Remove the lid and keep aside to cool for about 20 minutes.
Transfer the salsa into wide mouth pint jars and seal with lids.
Refrigerate to chill before serving.
Per Serving (Calories 29|Total Fat 0.3g| Net Carbs 0.30g| Protein 1.3g| Fiber 1.5g)
