Slow Cooker Salsa is so delicious and it adds a depth of flavor to your chips, tacos, sandwiches, soups and much more. Crock pot cooking indoors or out!
Three little words that mean so much. No, not that. Although those three little words are quite wonderful I am talking about Slow Cooker Salsa!
A refreshing salsa that is versatile enough to go into and on top of just about any savory recipe you can think of. Roma Tomatoes and shallots are used and that gives an extra depth of flavor to chips, tacos, sandwiches, soups and much more. The recipe is as easy as 1-2-3 to you’ll get a wonderful salsa you can be proud to serve.
Southwest food is a mainstay in my life. This salsa recipe is a bit of a spin off because it can be used in many ways that are not predominately Mexican style.
Mix it in with corn or a veggie medley and it would be a great side dish. Add it to a beans and rice recipe and you can go in another direction such as Cajun. The lucky thing is that it absolutely fills the bill when you have a taco that needs a finishing touch too.
Another popular recipe that would work great with this salsa is Slow Cooker Black Bean Burritos. That recipe calls for ‘your favorite salsa’. So, guess what? I use this one.
At our house I have small servings in the freezer so that I can grab one at any time to spice up a meal. You can do this too with no problem at all. Keep this salsa on hand and you not only will have a great dip but your meal planning will also go much easier.
Slow Cooker Salsa
- 4 pounds Roma tomatoes
- 5 cloves garlic
- 1 large shallot
- 4 Fresno habanero, jalapeno or serrano peppers
- 1/2 cup fresh cilantro leaves, you can use Italian parsley or flat leaf parsley if you don't like cilantro - fresh basil would work great too.
- 1 teaspoon sea salt
- Cut the tomatoes into quarters, take out the cores and throw away.
- Cut the shallot in quarters.
- Carefully cut off the end of the peppers and remove the seeds. Don't get your fingers near your eyes.
- Toss the tomatoes, shallot, garlic and peppers in the crock~pot.
- Cover and cook on high 2-1/2 hours.
- Stir a couple of times during cooking so that the shallot does not stick to the sides.
- When the time is up - turn off the slow cooker, take off the lid and let stand to cool for about an hour.
(insert) Alternately, if you have an immersion blender you can add the cilantro right away and blend to the consistency you like.
If you don't have an immersion blender (like me) - When cooled - pour into a blender.
- Add the cilantro and salt.
Cover and pulse blend.
- Ready to eat and it is delicious!
The salsa will keep in the fridge for a week or you can freeze it for 3 months. I freeze it in half cup and full cup sizes so I can take one out and use it in another recipe, like in burritos, or use it as a dip. So good!
Let cool to room temperature. Package in rigid sided containers as defined in my article How to Prepare Food for the Freezer
TO PREPARE AFTER FREEZING:
Just let thaw in refrigerator overnight.