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Slow Cooker Salsa
Hot summer days call for a cold beer, a big bowl of chips, and fresh salsa. What makes this salsa great is the slow cooked melding of flavors, the 'roasted' effect of the tomatoes, and the fresh cilantro. Season it to your taste with hot sauce or additional fresh jalapeños. Delicious!
- Menu
- Sample Weekend
- Appetizer
Slow Cooker Salsa
SERVINGS :
8
PEOPLE
COOK TIME :
HOURS
PREP TIME :
MINUTES
Ingredients
- 4 vine ripe tomatoes
- 2 cloves garlic, peeled
- 1 cup onion, coarsely chopped
- 1 jalapeno, seeds and membranes removed
- 2 tablespoons cilantro, chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse ground pepper
Servings:
Directions
- Place tomatoes, garlic, onion, and jalapeños in the bowl of a slow cooker.
- Cover and cook on low for 7-8 hours.
- Transfer contents to a blender or food processor, add cilantro, and pulse until well combined but still chunky.
- Season with salt and pepper.
- Store in an airtight container in the refrigerator. Or, freeze in resealable bags for up to 3 months.
Nutrition per serving
Serving Size: 79g Calories 21 Fat .2 Carbs 4.5 Fiber 1.1 Protein .7.
NOTES
GLUTEN MODIFICATIONS: Gluten free as written.