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Slow Cooker Salsa * *

Slow Cooker Salsa

  • Cooking Time:

    2 1/2 to 3 hours
  • Servings:

    10

Ingredients

12 Roma Tomatoes
4 Wholes Cloves of Garlic
1 Medium Sized White Onion, chopped
2 Jalapeno Peppers
1 T. Lime Juice
Cilantro, to garnish
Salt & Pepper



What’s better than home made Salsa to serve to your guests! Love this Slow Cooker Salsa!

  1. Place onions in the bottom of a 4-qt. slow cooker.
  2. Cut a small slit in 4 of the tomatoes and insert a clove of garlic.
  3. Put tomatoes on top of onions.
  4. Carefully seed and slice jalapenos and place in the slow cooker.
  5. Season with salt and pepper.
  6. Cover. Cook for 3 hours on High or until onions are soft and cooked through.
  7. Place tomatoes in a bowl and cover with plastic wrap.
  8. Allow tomatoes to cool slightly then carefully remove the skins.  Discard tomato skins.
  9. Combine all the ingredients except cilantro in the blender. Pulse until salsa is at your desired consistency.

Serve with tortilla chips or your favorite Mexican dishes.

NOTE: Refrigerate leftovers.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Crock Pot Salsa - Nutrition

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly “Mom Monday” segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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[…] Crock Pot Salsa […]

Naomi
Guest
Naomi

When do you put the onions in? Before cooking or when you’re blending the ingredients with the salt and cilantro?

Jeri
Guest
Jeri

Hi Jenn,
I made this and am to the cooling it off before putting in the blender… Was wondering if you blend the juice from the crockpot too or drain it? Thanx so much!

Eileen
Guest
Eileen

I am a wimp when it comes to very spicy food. How spicy is it when you use 2 jalapenos?

Laura
Guest
Laura

I made it with two and I would say it’s medium heat. Definitely not mild! I thought it was a good amount of heat.

Sue
Guest
Sue

Do you peel the tomatoes or leave the peel on?

Laura
Guest
Laura

Sue, I just made it and I would DEFINITELY take the peel off. I ended up picking out the peel piece by piece after I had blended it up. It was not a great texture!

Laura
Guest
Laura

I like this salsa, but I feel like it’s missing something! I’m from So Cal and very picky with salsa though! I added a little bit more salt, some cumin and garlic powder. Took the peel out….really disliked the texture. I almost feel like it’s watered down too much. Maybe if I removed the juices before I blended it? I liked the consistency of the salsa though.

Mara
Guest
Mara

Making the salsa right now, tomatoes, onions, and peppers cooking down as I type. I will add some lime juice while blending, just a touch. I put two jalapenos and 1 serrano chili. We live in San Diego, we like our salsa HOT, HOT, HOT! We use salsa with everything. I’m hoping I no longer have to pay 4+ dollars for salsa that tends to go bad in a few days. I’d much rather make it, this way I know what’s in it!

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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