Recipe Details
Ingredients
-
1(28 ounce) cancrushed tomatoes
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1smallonion, diced
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2jalapeño peppers, seeded and diced
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¼cupwhite distilled vinegar
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¼cupwater
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2teaspoonssea salt
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2teaspoonsminced garlic
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½teaspoonground cumin
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½cupchopped fresh cilantro
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1tablespoonlime juice
Cooking Directions
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Combine tomatoes, onion, jalapeño peppers, vinegar, water, sea salt, garlic, and cumin in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to the manufacturer’s instructions and set the timer for 15 minutes. Allow 15 minutes for the pressure to build.
-
Release the pressure carefully using the quick-release method according to the manufacturer’s instructions, about 1 minute. Unlock and remove the lid.
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Pull out the pot and let cool for 5 minutes. Stir in cilantro and lime juice.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories39 | |
| % Daily Value * | |
| Total Fat 0g |
1% |
| Sodium 572mg |
25% |
| Total Carbohydrate 9g |
3% |
| Dietary Fiber 2g |
8% |
| Total Sugars 1g |
|
| Protein 2g |
4% |
| Vitamin C 13mg |
14% |
| Calcium 41mg |
3% |
| Iron 7mg |
37% |
| Potassium 334mg |
7% |
* 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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