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.
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 consistency 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
Copyright Sarah Olson 2014