Crockpot Salsa
Ginny McMeans
Published:
January 29, 2017
Last Modified:
September 13, 2024
This Salsa Recipe from the slow cooker is made with fresh tomatoes. It is so delicious and it adds a homemade depth of flavor to your chips, tacos, sandwiches, soups and much more.
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 recipe that is versatile enough to go into and on top of just about any savory recipe you can think of.
Fresh tomatoes and shallots are used and that gives an extra depth of flavor to chips, tacos, soups, and more. The recipe is as easy as 1-2-3 and 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 predominantly 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.
How to Make Crockpot Salsa
- Prep. Cut the tomatoes into quarters and remove and discard the cores. Cut the shallot in quarters. Carefully cut off the end of the jalapeño peppers and remove the seeds. (Take care not to get your fingers near your eyes)
- Combine and cook. Toss the tomatoes, shallot, garlic, and peppers in the crockpot. Cover and cook on high for 2 ½ 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 it stand to cool for about an hour.
- Add seasonings. Add the chopped fresh cilantro (or parsley) and salt.
- Blend. Use an immersion blender to blend the mixture to the consistency you like. If you don’t have an immersion blender, transfer it to an upright blender or food processor to blend.
- Enjoy! Ready to eat and it is delicious! Serve as a dip with tortilla chips or as a condiment to your meal.
Can you freeze salsa
Yes! 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 Recipe
Ingredients
- 4 pounds tomatoes
- 1 large shallot
- 4 jalapeño peppers (or use serrano or habanero if you like it hot!)
- 5 cloves garlic, peeled
- 1/2 cup chopped fresh cilantro (or use Italian or flat leaf parsley if you don’t like cilantro – fresh basil would work great too!)
- 1 tsp salt
Instructions
- Cut the tomatoes into quarters and remove and discard the cores. Cut the shallot in quarters. Carefully cut off the end of the jalapeño peppers and remove the seeds. (Take care not to get your fingers near your eyes)
- Toss the tomatoes, shallot, garlic, and peppers in the crockpot. Cover and cook on high for 2 ½ 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 it stand to cool for about an hour.
- Add the chopped fresh cilantro (or parsley) and salt.
- Use an immersion blender to blend the mixture to the consistency you like. If you don’t have an immersion blender, transfer it to an upright blender or food processor to blend.
- Ready to eat and it is delicious! Serve as a dip with tortilla chips or as a condiment to your meal.
