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Slow Cooker Salsa is so delicious and it adds a depth of flavor to your chips, tacos and more.
4.84 from 12 votes

Slow Cooker Salsa

Slow Cooker Salsa is so delicious and it adds a depth of flavor to your chips, tacos, sandwiches, soups and much more. 
Course Appetizer
Cuisine Dip
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 4 Cups
Calories 96kcal
Author Ginny McMeans


  • 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


  • 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!


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
Just let thaw in refrigerator overnight.


Serving: 6ounces | Calories: 96kcal | Carbohydrates: 20g | Protein: 4g | Sodium: 607mg | Potassium: 1153mg | Fiber: 5g | Sugar: 13g | Vitamin A: 4010IU | Vitamin C: 78.7mg | Calcium: 52mg | Iron: 1.5mg