- 8
Ingredients
- * 10 plum tomatoes, cored and peeled
- * 2 garlic cloves
- * 1 small onion, cut into wedges
- * 2 jalapeno peppers
- * 1/4 cup cilantro leaves
- * 1/2-1 teaspoon salt, optional
- * cumin, oregano
Preparation
Step 1
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 stem 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.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Nutritional Analysis: One 1/4-cup serving (prepared without salt) equals 24 calories, trace fat (0 saturated fat), 0 cholesterol, 9 mg sodium, 5 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 vegetable.
Slow-Cooked Salsa published in Quick Cooking July/August 1999, p45