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.
Servings 4 Cups
- 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
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.
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