Salsa Recipe : Slow Cooker

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. 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 recipe 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, soups plus. 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.

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.

If you take a photo of your versatile salsa I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Slow Cooker Salsa

Ginny McMeans

Slow Cooker Salsa is so delicious and it adds a depth of flavor to your chips, tacos, sandwiches, soups and much more. 

4.84 from 12 votes

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Prep Time 15 mins

Cook Time 2 hrs 30 mins

Total Time 2 hrs 45 mins

Course Appetizer

Cuisine Dip

Servings 4 Cups

Calories 96 kcal

Ingredients

  

1x2x3x

• 4 pounds tomatoes Roma
• 5 cloves garlic
• 1 shallot large
• 4 habanero jalapeno or serrano peppers, fresh
• ½ cup cilantro fresh, you can use Italian parsley or flat leaf parsley if you don't like cilantro - fresh basil would work great too.
• 1 teaspoon salt

Instructions

 

• 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 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 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!

Notes

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!

IF FREEZING:

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.

 

Nutrition

Serving: 6ouncesCalories: 96kcalCarbohydrates: 20gProtein: 4gSodium: 607mgPotassium: 1153mgFiber: 5gSugar: 13gVitamin A: 4010IUVitamin C: 78.7mgCalcium: 52mgIron: 1.5mg

Tried this recipe?Let us know how it was!