This salsa can be used to dress your favorite Mexican Pressure Cooker recipe. This salsa is not watery or runny I’ll show you how to do it!
It’s very easy to make and can be prepared up to a day ahead. The raw red onion adds to the “heat” of the spice, so don’t leave it out (white or yellow onions are more sulfurus than red).
If you’re not up to slicing tomatoes, you can quarter them and pulse them in a mini-chopper to get a nice mix. To avoid liquefying the tomatoes, first pulse the onions and when they’re fairly small then pulse the tomato quarters.
Adjust the heat of this salsa to preference. Use two whole jalapenos (including their seeds) to make it extra-hot. Just one jalapeno (including the seeds) for mild. If this is for kids, you you would like even less heat, remove and discard the seeds.
Does your family have a fantastic salsa recipe? Please comment and share it, below!
- Serves: 4-6
- Serving size: ⅙th
- Calories: 19.7
- TOTAL Fat: 0.3g
- TOTAL Carbs: 4.3g
- Sugar Carbs: 0.1g
- Sodium: 7.4mg
- Fiber Carbs: 1.1g
- Protein: 0.8g
- Cholesterol: 0mg
- 4-5 medium tomatoes, diced
- 1-2 jalapeno peppers, chopped
- ¼ red onion, finely chopped
- ¼ teaspoon lemon juice
- To a small strainer, add the tomatoes, peppers, and onions and squeeze the onions with a little lemon juice.
- Let the salsa drain for about 20 minutes, stirring occasionally.
- Transfer salsa to a small serving bowl and enjoy!