Craving a burst of fresh, zesty flavor without spending hours in the kitchen? Meet your new secret weapon: a vibrant Tomato Chili Relish made effortlessly in the Instant Pot! This recipe transforms simple ingredients into a versatile, spicy-sweet condiment that’s perfect for spooning over grilled meats, stirring into eggs, or serving as a zesty dip. In just 20 minutes, you can have a homemade relish that’s packed with flavor and completely customizable to your heat preference. Let’s get cooking!
Ingredients
• 1 cup / 240g tomatoes, diced
• 1 chili pepper, chopped
• 1 tbsp / 15ml olive oil
• ¼ cup / 60ml apple cider vinegar
• Spices
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp stevia powder
Instructions
1. Directions
2. Prepare the Pot: Lightly grease the stainless steel insert of your Instant Pot with olive oil. Add the diced tomatoes and chopped chili pepper.
3. Season and Stir: Sprinkle all the spices (onion powder, garlic powder, oregano, salt, and stevia) over the tomatoes. Pour in the apple cider vinegar and stir everything together until well combined.
4. Pressure Cook: Secure the lid on the Instant Pot and set the steam release handle to the ‘Sealing’ position. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 15 minutes.
5. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally. When the float valve has dropped, carefully open the lid.
6. Serve: Stir the relish once more and serve warm.
Nutritional Information
• Per Serving: Calories 83 | Total Fats 7.2g | Net Carbs: 2.8g | Protein 0.8g | Fiber: 1.2g
Pro Tips
• For a smoother, sauce-like consistency, use an immersion blender to pulse the relish directly in the pot after cooking.
• Control the heat by using a milder chili like a jalapeño with seeds removed, or turn it up with a serrano or habanero pepper.
• Use ripe Roma tomatoes as they have a lower water content, which results in a thicker, less watery relish.
• Store leftovers in an airtight container in the refrigerator for up to one week. The flavors will meld and deepen overnight.
FAQ
Q: How can I adjust the spiciness of this relish
A: You can easily control the heat level. For a milder relish, use a jalapeño with the seeds removed. To make it spicier, choose a serrano or habanero pepper.
Q: What are the best tomatoes for making relish
A: Ripe Roma tomatoes are the best choice for this recipe. Their lower water content results in a thicker, less watery relish.
Q: Can I make this tomato chili relish smoother
A: Yes, for a smoother, sauce-like consistency, use an immersion blender to pulse the relish directly in the Instant Pot after cooking and releasing the pressure.
Q: How do I store homemade tomato relish
A: Store your leftover relish in an airtight container in the refrigerator. It will keep for up to one week, and the flavors will meld and deepen over time.
