Why You’ll Love Instant Pot Salsa Roja Recipe
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It uses fresh, wholesome ingredients — no preservatives or artificial additives.
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You can easily adjust the heat level to be mild, medium, or extra spicy based on your preference.
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Everything cooks in one pot (your Instant Pot), which means less cleanup.
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It’s versatile — great as a dip for chips or a flavorful addition to tacos, burritos, nachos, fajitas, and more.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• Tomatoes (fresh recommended)
• Bell peppers (green or red)
• Onions (white, yellow, or sweet)
• Jalapeños or chilis (fresh or jarred)
• Lemon juice and lime juice (fresh or bottled)
• Fresh cilantro (or dried, reducing amount if using dried)
• Garlic
• Green onions
• Salt
Directions
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Set your Instant Pot to “sauté” mode on normal/high for 3 minutes. Add chopped tomatoes and jalapeños (or chilis). Stir frequently. After 3 minutes, press down on the tomatoes with a potato masher to break them down slightly. Scrape the bottom of the pot to make sure nothing sticks.
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Add chopped onion, diced bell peppers, minced garlic, and diced green onions. Close the lid and seal. Pressure cook on high for 5 minutes.
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Allow the pressure to naturally release for 5 minutes, then quickly release the remaining pressure. Open the lid and stir, mashing the tomatoes further if needed.
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Stir in lime juice, lemon juice, salt, and cilantro. Use an immersion blender (or a potato masher) to blend the salsa to your desired texture. For a smooth, restaurant‑style salsa, you can also pulse it briefly in a food processor or blender. Taste and adjust salt, lime juice or cilantro as needed.
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Transfer the salsa into jars or covered containers and chill for at least 2 hours before serving — chilling helps the flavors meld together beautifully.
Servings and timing
Servings: About 16 (makes roughly 5 cups of salsa)
Prep time: ~10 minutes
Cook time: ~20 minutes
Resting (chilling) time: at least 2 hours
Total time: ~2 hours 30 minutes
Variations
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Spicier: Use more jalapeños and include the seeds. For even more heat, consider adding hotter chilis (e.g. habanero) or chili seeds.
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Milder / Kid‑friendly: Reduce or omit jalapeños; skip the seeds; or add chilis only after cooking — so you can keep one mild batch separate for kids and make another batch spicy.
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Chunky salsa: Skip blending at the end and leave the mixture coarsely chopped for a chunky texture.
Storage/Reheating
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Refrigerate salsa in airtight jars or containers — it stays fresh up to about 2 weeks.
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For longer storage, freeze the salsa for up to 6 months. Thaw overnight in the fridge before using.
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If the salsa seems too watery after thawing or refrigeration, you can strain a bit of the liquid or let it sit overnight to thicken.
FAQs
What kind of tomatoes are best for salsa roja?
Roma (plum) tomatoes are ideal because they have fewer seeds, thinner skins, and a naturally sweet flavor. However, beefsteak, grape, cherry, or other ripe tomatoes also work — just note that thicker skins (like on grape tomatoes) might remain more noticeable unless you blend thoroughly.
Can I use canned tomatoes instead of fresh ones?
Yes — canned tomatoes will work if fresh ones are unavailable, but they generally result in a less vibrant flavor than fresh, ripe tomatoes. Use fresh when possible for the best taste.
Do I need to add water when pressure‑cooking the salsa?
No. The tomatoes will release enough liquid while sautéing to bring the Instant Pot to pressure. Do not add extra water — otherwise the salsa may end up too watery.
What if the salsa turns out too watery?
If the salsa is too thin, let it chill in the fridge overnight — it should thicken as it cools. If it’s still too watery, strain out some of the liquid using a fine mesh strainer or cheesecloth.
Can I make this salsa sweeter or more tangy?
Yes — you can adjust the acidity and sweetness by varying the amount of lime juice, lemon juice, or even adding a small pinch of sugar if you prefer. Taste and adjust at the end of blending.
Is this salsa suitable for vegetarians and vegans?
Yes, it’s naturally vegan, vegetarian, and gluten‑free — perfect for plant-based diets or guests with dietary restrictions.
How long does this salsa last in the refrigerator?
Stored in an airtight container, it stays good for up to about 2 weeks. For longer-term storage, freezing is recommended.
Can I double the recipe if I need more salsa?
Yes — you can double the ingredients. Just make sure your Instant Pot is large enough to handle the volume (and not overfill beyond the max fill line).
What’s the ideal texture for this salsa — smooth or chunky?
That depends on your preference. Use a blender or food processor for a smooth, restaurant-style salsa. If you prefer a chunky “homemade” feel, use a masher and leave some texture intact.
Can I adjust the heat for different audiences?
Absolutely. For milder tastes (e.g. for kids), reduce or omit jalapeños and avoid seeds. For more heat, add extra jalapeños or hotter peppers (like habanero), and include seeds if you like it extra spicy.
Conclusion
This Instant Pot Salsa Roja is a simple, flavorful, and versatile recipe that brings the freshness and vibrancy of homemade salsa into your kitchen. With just a handful of fresh ingredients, a few minutes of cooking, and a short chilling time, you’ll have a delicious salsa that elevates tacos, nachos, burritos, or even eggs for breakfast. Adjust the spice level to your taste, choose your preferred texture, and enjoy a healthier, tastier alternative to store-bought salsa — great for everyday meals or special gatherings.
Instant Pot Salsa Roja
Salsa Roja is a flavorful and mildly spicy red salsa made with roasted tomatoes, peppers, onions, and garlic. This Instant Pot version is quick, easy, and perfect for dipping or topping your favorite Mexican dishes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 cups
- Category: Dip
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 10 Roma tomatoes
- 1 white onion, halved
- 4 garlic cloves
- 2 jalapeño peppers
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- ¼ cup cilantro (optional)
- Juice of 1 lime
Instructions
- Cut the tomatoes in half and place them in the Instant Pot with the halved onion, whole garlic cloves, and jalapeños.
- Add olive oil, salt, cumin, black pepper, and chili powder to the Instant Pot.
- Lock the lid and pressure cook on high for 10 minutes.
- Quick release the pressure when done and remove the lid.
- Let the mixture cool slightly, then transfer to a blender.
- Add lime juice and optional cilantro.
- Blend until smooth or to your desired consistency.
- Let cool before serving or refrigerate for later use.
Notes
- Use more or fewer jalapeños to adjust the spice level.
- Roasting the veggies before pressure cooking adds a deeper flavor.
- The salsa can be stored in the refrigerator for up to 7 days.
- Freeze in airtight containers for up to 3 months.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 10
- Sugar: 1g
- Sodium: 90mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 0.3g
- Cholesterol: 0mg
