Slow Cooker Salsa

June 03, 2013

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.

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
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

Nutritions

Calories
29

Sodium
9mg
0% DV

Fat
0.19000000000000003g
0% DV

Protein
1g
2% DV

Carbs
6g
2% DV

Fiber
1g
6% DV