Ingredients
32
32 servings
- •1.25 pounds tomatillos, husked and quartered
- •2 large jalapenos, halved lengthwise
- •1 medium onion, peeled and quartered
- •0.25 cup water
- •2 teaspoons minced garlic
- •0.25 cup firmly packed fresh cilantro
- •1 tablespoon lime juice
- •1 teaspoon salt
Instructions
- 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.
- 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.
- Stir in cilantro, lime juice, and salt. Blend until smooth using an immersion blender.
- Transfer mixture to 2 pint-sized canning jars with lids. Refrigerate until cool and thickened.
Nutritional Facts
Per 32 servings
- Calories: 8
- Carbohydrate: 2g
- Fat: 0g
- Fiber: 0g
- Protein: 0g
- Sugar: 1g
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