Slow Cooked Salsa

Slow Cooked Salsa

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  • Prep Time


  • Total Time


  • Servings



  • 10

    plum tomatoes

  • 2

    garlic cloves

  • 1

    small onion, cut into wedges

  • 2

    jalapeno peppers

  • ¼

    cup cilantro leaves

  • ½

    teaspoon salt, optional


Core tomatoes. Cut a small slit in two tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker. Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker. Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. In a blender, combine the tomato mixture, cilantro and salt if desired; cover and process until blended. Refrigerate leftovers. Yield: about 2 cups.


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