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||
- 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
- Core tomatoes and then cut a small slit in the side of two of them.
- Push a garlic clove into each slit.
- Place tomatoes, onion, and jalapeño into the slow cooker.
- Cover and cook on medium high for 7 hours.
- Cool slightly and then place in a blender or food processor.
- Process – but don’t liquefy.
- Stir in cilantro and season with salt and pepper.
- Refrigerate or freeze leftovers – or gift them!