slow cooker salsa

Slow Cooker Salsa

It’s the end of the school year and I’ve been searching for teacher gifts. With three kids that can get a little pricy, but I still want to show each teacher how appreciative I am of all they gave to each of my kids throughout the year. So, I decided to go with what I know! And I started digging through magazines for recipes I could can or jar. This salsa recipe was the winner. It basically makes itself and tastes fantastic. Take it to your Memorial Day picnic, give it as a gift, or just eat all you can at home and freeze the rest for another time! I really think you’ll enjoy it!

Slow Cooker Salsa

Prep time:
Cook time:
Total time:
Serves: ~2 cups
  • 4 vine ripe tomatoes
  • 2 garlic cloves
  • 1 cup onion, coarsely chopped
  • 1 jalapeno peppers, seeds and membranes removed
  • 2 tablespoons cilantro, chopped
  • ½ teaspoon Kosher salt
  • ½ teaspoon coarse ground pepper
  1. Core tomatoes and then cut a small slit in the side of two of them.
  2. Push a garlic clove into each slit.
  3. Place tomatoes, onion, and jalapeño into the slow cooker.
  4. Cover and cook on medium high for 7 hours.
  5. Cool slightly and then place in a blender or food processor.
  6. Process – but don’t liquefy.
  7. Stir in cilantro and season with salt and pepper.
  8. Refrigerate or freeze leftovers – or gift them!

Print Friendly

Leave a Reply

Rate this recipe: