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Pressure Cooker Peach Salsa

Fresh peaches and tomatoes make my salsa a hands-down winner over store versions. As a treat, I give my co-workers several jars throughout the year. —Peggi Stahnke, Cleveland, Ohio

Ingredients

  • 4 pounds (about 12) medium tomatoes, chopped
  • 1 medium onion, chopped
  • 4 jalapeno peppers, seeded and finely chopped
  • 1/2 to 2/3 cup packed brown sugar
  • 1/4 cup minced fresh cilantro
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 4 each chopped peeled fresh peaches (about 4 medium), divided
  • 1 can (6 ounces) tomato paste

Directions

  • In a 6-qt. electric pressure cooker, combine the first seven ingredients; stir in 2 cups peaches. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 3 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
  • Stir tomato paste and remaining peaches into pressure cooker. Cool. Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen salsa in refrigerator before serving.
Nutrition Facts
1/4 cup: 28 calories, 0 fat (0 saturated fat), 0 cholesterol, 59mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 1g protein.

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