Slow Cooker Salsa
I had to give slow cooker salsa a try, I could live on salsa and chips alone if I had too! And 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! Enough for a big crowd, or you could freeze the leftovers in plastic containers.
I didn’t know if the ratios of ingredients were going to be right, but I nailed it! I used about 1 pound Roma tomatoes, a large can of plum tomatoes, 2 jalapeños, a white onion quartered, and 3 garlic cloves. Slow cook everything for about 2 1/2 hours on high. Then in batches, put everything in the blender, with cilantro and salt. Almost no chopping at all! I had planned to add lime juice and cumin, but didn’t, the flavor was too good already to add anything else.
This is everything before cooking it.
Recipe adapted from One Particular Kitchen Salsa Roja - seriously best salsa on pinterest!
- 10 Fresh Roma tomatoes (about 1 pound) no need to chop, or core, leave whole
- 28 ounce can whole plum tomatoes
- 1 White onion, peeled and quartered
- 2 jalapeños, tops cut off
- 3 whole garlic cloves, peeled
These items go in at end
- 3/4 teaspoon salt (put in slowly, test it to taste)
- 1 bunch cilantro
- Put the Roma tomatoes, canned plum tomatoes, onion, jalapeños and garlic in the slow cooker.
- Cook on high for 2 1/2 to 3 hours, the tomatoes will look like they exploded, and will be a little soft.
- In 2 batches, scoop the items and juices from the slow cooker into your blender, and add the cilantro (tear off the big chunk stems and discard, some stems are ok).
- Pulse until salsa is the constancy you would like.
- Put into a container.
- Add salt a little at at time, and taste it, everyone has different preferences.
- Serve with tortilla chips