Recipe Details
Ingredients
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1 ¼poundstomatillos, husked and quartered
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2largejalapenos, halved lengthwise
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1mediumonion, peeled and quartered
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¼cupwater
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2teaspoonsminced garlic
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¼cupfirmly packed fresh cilantro
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1tablespoonlime juice
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1teaspoonsalt
Cooking Directions
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Combine tomatillos, jalapenos, onion, water, and garlic in the inner pot of a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Let cool for 10 minutes.
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Stir in cilantro, lime juice, and salt. Blend until smooth using an immersion blender.
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Transfer mixture to 2 pint-sized canning jars with lids. Refrigerate until cool and thickened.
Cook’s Note:
You can control the heat of the salsa verde by choosing how many seeds of the jalapenos you use (if any).
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe32 | |
| Calories8 | |
| % Daily Value * | |
| Total Fat 0g |
0% |
| Sodium 73mg |
3% |
| Total Carbohydrate 2g |
1% |
| Dietary Fiber 0g |
1% |
| Total Sugars 1g |
|
| Protein 0g |
0% |
| Vitamin C 3mg |
3% |
| Calcium 3mg |
0% |
| Iron 0mg |
1% |
| Potassium 58mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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