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
Ingredients
- 4 pounds tomatoes Roma
- 5 cloves garlic
- 1 shallot large
- 4 habanero jalapeno or serrano peppers, fresh
- 1/2 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 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!
Notes
Nutrition
Ginny McMeans
That’s great Jovita! You’re gonna love it! 🙂
Calleigh - TheForkBite
This is perfect timing! I just received my instant pot, and this would be on my to-do list this week.
Jane
Great use of the slow cooker Ginny, and the perfect way to use up our current glut of tomatoes!
Dannii
I love making salsa in the slow cooker. It really allows for the flavour of the tomatoes to intensify.
Jovita @ Yummy Addiction
Love this recipe! Bookmarking to try it next weekend 🙂
Anjali
I never thought of using a slow cooker to make salsa! That’s a great idea!
Ginny McMeans
No, I havn’t Kath. This is my go to ‘summer tomatoes coming out my ears’ recipe. I am not sure about the canned tomatoes.
Kath
What a great idea! Have you ever tried it using top-quality canned Roma tomatoes when the fresh tomatoes are out of season and flavorless?
Ginny McMeans
Yes, I actually do can. I have not done this recipe but I am 100% sure it will be perfect with canning.
Karen
Have you thought about canning it? Sounds good will give it a try and will also try canning it.
Ginny McMeans
It is Karen! You are very welcome. 🙂
Ginny McMeans
🙂 Yes, they are!
Karen R
This sounds easy and fantastic! And I loves me some cilantro!! Thanks for posting this!