Name: Pressure Cooker Peach Salsa
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pressure Cooker Peach Salsa

1. 4 pounds (about 12 medium) tomatoes, chopped -

2. 1 medium onion, chopped -

3. 4 jalapeno peppers, seeded and finely chopped -

4. 1/2 to 2/3 cup packed brown sugar -

5. 1/4 cup minced fresh cilantro -

6. 4 garlic cloves, minced -

7. 1 teaspoon salt -

8. 4 fresh peaches (medium), peeled and chopped, divided -

9. 1 can (6 ounces) tomato paste -

How to cook deliciously - Pressure Cooker Peach Salsa

1. Stage

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; close pressure-release valve. Adjust to pressure-cook for 3 minutes. Quick-release pressure. Remove to another large bowl. Repeat with remaining tomato mixture.

2. Stage

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.