Slow-Cooked Salsa
"I love the fresh taste of homemade salsa, but as a working mother, I don't have much time to make it," relates Toni Menard of Lompoc, California. "So I came up with this slow-cooked version that practically makes itself!"8 ServingsPrep: 15 min. Cook: 2-1/2 hours + cooling
Ingredients
- 10 plum tomatoes
- 2 garlic cloves
- 1 small onion, cut into wedges
- 2 jalapeno peppers
- 1/4 cup cilantro leaves
- 1/2 teaspoon salt, optional
Directions
- Core tomatoes. Cut a small slit in two tomatoes; insert a garlic
- clove into each slit. Place tomatoes and onion in a 3-qt. slow
- cooker. Cut stem off jalapenos; remove seeds if a milder salsa is
- desired. Place jalapenos in the slow cooker. Cover and cook on high
- for 2-1/2 to 3 hours or until vegetables are softened (some may
- brown slightly); cool.
- In a blender, combine the tomato mixture, cilantro and salt if
- desired; cover and process until blended. Refrigerate leftovers.
- Yield: about 2 cups.
Nutrition Facts: 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or