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I love the fresh taste of homemade salsa, but as a working mother, I don't have much time to make it. So I came up with this slow-cooked version that practically makes itself! —Toni Menard, Lompoc, California
This recipe is:
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Analysis: One 1/4-cup serving (prepared without salt) equals 24 calories, trace fat (0 saturated fat), 0 cholesterol, 9 mg sodium, 5 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 vegetable.
Originally published as Slow-Cooked Salsa in Quick Cooking July/August 1999, p45
Seeding TomatoesSummer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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Reviewed on May. 03, 2013 by fredaevans
I usually 'rant, thumbs up, etc., but .. I'm sorry. This is a total waste of time.
Reviewed on May. 03, 2013 by Grandma-rie
Can you double/triple recipe for slow cooker and still have good results?
Reviewed on May. 03, 2013 by Cook_aholic
I almost put that I wouldn't make this recipe again but that was only because when I tried it earlier, all I could think about was having to clean the pot for so little an amount. I thought the flavor was great and it is great to put it all in the crockpot and not have to worry about it all day. It is a wonderful recipe to use especially when you can get lots of tomatoes on sale, make bunches of salsa and freeze it.
Reviewed on May. 03, 2013 by isthisabadjoke
I agree with AnteEmm. No reason to go to all this work for 2 cups of salsa. Chop up the ingredients, mix and you have fresh salsa. If you like the pureed kind then put it in a blender for a second.
Reviewed on May. 03, 2013 by AnteEM
If you have time to core tomatoes, clean peppers, and puree everything after it cooks, then you have time to chop up the veggies, pour in desired liquid, and season the mixture. Poof, salsa is made. Besides, cooked salsa in my house is called pasta sauce. If you're really strapped for time, buy the already chopped tomatoes, peppers, and onions mix in the produce section and add a can of Rotel. Serve right away or chill first if you prefer.
Reviewed on May. 03, 2013 by dihiggins
A good basic recipe, but I tried using 2 cans of plum tomatoes in the slow cooker and cooked on low. It came out much better.
Reviewed on Aug. 15, 2012 by RabbitABC
This was a quick and easy way to make a pretty good salsa. I like to remove the skins from the tomatoes before I puree everything, which is easily done.
Reviewed on Aug. 10, 2012 by ValerieMS
I add a tablespoon of lime juice. It makes the salsa even more tasty and it the acid in it makes the salsa keep in the refrigerator longer.
Reviewed on Jul. 18, 2012 by ebullock002
BEST SALSA I'VE EVER HAD - EVEN BETTER THAN RESTAURANTS. I do not core the tomatoes, but put them in whole with the garlic clove inserted. Also, instead of only 2 garlic cloves for 10 tomatoes, I usually put them in half of the tomatoes because I love garlic.
Reviewed on May. 07, 2011 by mamamowe15
This was amazing! So fresh and easy. I will say it's not as good the next day. Can't wait to make it again!
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