1 cup jalapeno peppers, seeded & chopped 1/2 cup vinegar

2 green peppers (medium), chopped & diced, use roasted for milder spice

3 cans (6 ounces each) tomato paste

3 tablespoons cayenne pepper

4 tablespoons cilantro, optional

1 tablespoon salt

12 cups tomatoes (fresh), peeled, seeded & diced

2 tablespoon garlic powder

3 tablespoons Erythritol (granulated)

3 yellow onions (large), chopped & diced


Mix all of the ingredients in the IP.
Lock the lid and close the pressure valve.
Set to MANUAL HIGH PRESSURE for 30 minutes.
NPR when the timer beeps; unlock the lid and open. Let cool. Store leftovers in airtight containers and freeze.

Serves: 12-16 Prep Time: 10 mins Cook Time: 30 mins Calories : 72 3.3g Carbs: 11.4g Fats: 0.7g Protein: