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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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