Save on Pinterest

Pressure Cooker Peach Salsa

Total Time

Takes: 25 min.

Makes

11 cups

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
Pressure Cooker Peach Salsa Recipe photo by Taste of Home

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 fresh peaches (medium), peeled and chopped, divided
  • 1 can (6 ounces) tomato paste

Directions

  1. In a large bowl, combine the first 7 ingredients; stir in 2 cups peaches. Add half the tomato mixture to a 6-qt. electric pressure cooker. 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. Remove to another large bowl. Repeat with remaining tomato mixture.
  2. Stir tomato paste and remaining peaches into combined cooked tomato mixture. 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.

Recommended Video