Slow Cooker Salsa
57 Comments Jan 05, 2023
Updated Aug 20, 2025
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Create a restaurant style salsa with simple prep and a short cooking time with this Slow Cooker Salsa recipe. It features fresh ingredients like Roma tomatoes, onions, garlic, and jalapenos – everything for a good salsa worth sharing!
Featured Comment
THIS RECIPE IS ABSOLUTELY FANTASTIC!!!! MY FAMILY AND FRIENDS ABSOLUTELY LOVE IT!!! I USED BLACK GARLIC WHEN I MADE MINE. SEEDED THE JALAPENO. DEFINITELY MY SALSA RECIPE FOR LIFE!!!!
– rick
I love bringing salsa and chips to summer barbecues; everyone seems to go crazy for it. This recipe for slow cooker salsa makes about 2 quarts of salsa! This is plenty enough for a big crowd. Alternatively, you can freeze the leftovers in plastic containers for later use. If you love homemade salsa, this is one to try.
Key Ingredients
Tomatoes: This recipe calls for Roma tomatoes and fire-roasted canned tomatoes. These are the base of the salsa and give it its fantastic tomato flavor.
Other Vegetables: Jalapenos provide a nice kick and amazing flavor, while white onion adds both flavor and a slight crunch.
Seasonings: Garlic, cilantro, salt, and chopped green onion top off the traditional salsa flavors to create a salsa everyone will love.
How to Make Slow Cooker Salsa
- Let the slow cooker work its magic by softening the tomatoes, peppers, and aromatics.
- Blend everything with fresh cilantro until you reach your perfect salsa texture.
- Brighten the flavor with lime juice, salt, and crisp green onions.
- Chill to let the flavors mingle, then serve and enjoy.
Tips & Variations
- Chunky: If you want to make a chunkier salsa, don’t blend the salsa so much; you can actually let the vegetables cool down and chop them by hand.
- Citrus: Give the salsa a more citrusy taste by adding extra lime juice and lemon juice.
- Spicy: Since this recipe already has jalapeno peppers, you can add more heat by including more jalapeno peppers or a habanero.
- Mild Salsa: For a milder salsa, use green bell peppers instead of hot peppers.
- Adding Vinegar: Are you wondering why I don’t add apple cider vinegar? I prefer no vinegar in fresh salsa; adding vinegar makes it tastes like store-bought jarred salsa.
How To Store Homemade Salsa
This salsa should be poured into an airtight container and kept in the fridge for up to one week. Or you can freeze for up to two months.
Can I pressure can this slow cooker salsa recipe?
No. This recipe will keep well in mason jars for storage but only for a short amount of time (in the fridge or freezer). That’s why I do not include canning instructions. Canning recipes need special ingredients to make them safe.
Slow Cooker Salsa Recipe
How to Video
Ingredients
- 6-7 fresh Roma tomatoes, about 1 pound no need to chop, or core, leave whole
- 30 oz. fire roasted tomatoes, (two 15-oz. cans)
- 1 white onion, peeled cut into 8 wedges
- 3 jalapeños, tops cut off
- 4 whole garlic cloves, peeled
Wait to add these items
- 1 bunch cilantro
- 1 lime
- 1 ¼ tsp. salt, put in slowly, test it to taste
- 1 bunch green onions, sliced (don't blend up, just stir these in)
Instructions
- Put the Roma tomatoes, fire roasted tomatoes, onion, jalapeños and garlic in the slow cooker.
- Cook on high for 3 hours, the tomatoes will look like they exploded, and the vegetables will be mostly soft.
- In 2 batches (or one if it fits) scoop the items and juices from the slow cooker into your blender or food processer, and add the cilantro (tear off the big chunk stems and discard, some stems are ok).
- Place the lid on. Pulse until salsa is the consistency you would like.
- Pour into a large serving bowl or whatever container you want to store the salsa in. Add the salt to taste, juice of the lime, and the sliced green onion, stir.
- Chill for at least 3 hours before serving. Serve with tortilla chips
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Recipe adapted from One Particular Kitchen Salsa Roja – seriously the best salsa on Pinterest
Recipes to Use the Salsa in:
This slow cooker salsa isn’t just for dipping with chips—it’s a versatile ingredient that adds flavor to so many meals. Try it in recipes like Beef Salsa Fajitas, Queso Chicken, Vegetarian 15 Bean Soup, Taco Stuffed Peppers, or even Salsa Meatloaf. We also love it in Slow Cooker Salsa Chicken or Steak Burritos.
slow cooker salsa sounds awesome , can’t wait to make
I can’t find canned fire-roasted tomatoes where I live in France. Any suggestions for substitutes, other than regular canned tomatoes?
This sounds divine! I make fresh salsa often but I’ve never tried this. I’m going to give it a go this weekend! Question Sarah: once it’s cooked, can you easily remove the skin of the tomatoes before blending?
THIS RECIPE IS ABSOLUTELY FANTASTIC!!!! MY FAMILY AND FRIENDS ABSOLUTELY LOVE IT!!! I USED BLACK GARLIC WHEN I MADE MINE. SEEDED THE JALAPENO. DEFINITELY MY SALSA RECIPE FOR LIFE!!!!
I’m so happy you like this!
We’ve tried dozens of salsa recipes and freezer salsa recipes. This one tops the list! And it hits two key “wants”…it’s super-tasty freshly made AND freezes well! Love it!
Great to hear Doug, we love it too!
I made this and it was so easy and delicious. We will never buy store bought again.
I’m so glad you tried it!
Why is this salsa not good for canning? I was going to pressure can this salsa!
You need the right amount of adicity to can things, I am not a canning expert.
This salsa is so good and easy. I’ve made two batches recently because we gobbled it up and gave some to friends. We have tons of fresh tomatoes from our garden, so I used a variety of tomatoes. I will be making another batch soon. I’ve frozen several jars.
Really good salsa we have been using this recipe to make fresh salsa. The salsa turns out so delicious. Instead of canned tomatoes we use fresh tomatoes. After we make a full pot of salsa we share the salsa with people we know. And everyone love the salsa. I give this recipe five stars
Has anyone ever canned this recipe? If so did you use vinager or lime juice? How much did you use?
Can you can this in a hot water bath canner?
No, this recipe is not safe for canning.