Slow-Cooked Salsa Recipe
Slow-Cooked Salsa Recipe photo by Taste of Home

Slow-Cooked Salsa Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 2-1/2 hours + cooling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 2-1/2 hours + cooling
MAKES: 8 servings


  • 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

Nutritional Facts

1/4 cup: 24 calories, trace fat (0g saturated fat), 0mg cholesterol, 9mg sodium, 5g carbohydrate (0g sugars, 0g fiber), 1g protein Diabetic Exchanges:1 vegetable


  1. 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.
  2. Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker.
  3. Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool.
  4. In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers. Yield: about 2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Slow-Cooked Salsa in Quick Cooking July/August 1999, p45

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Sep. 30, 2014

"Although this is a easy way to prepare salsa, the recipe was bland. I will add chopped celery and bell peppers next times with some more salt and some pepper."

Reviewed Aug. 5, 2014

"great recipe to have on hand. will make it again."

Reviewed Aug. 24, 2013

"I use my large crockpot and fill it with skinned tomatoes from my garden, jalapenos, onions and garlic. It was a huge hit. I make 10 cups at once but it goes fast..."

Reviewed Jul. 30, 2013

"I think this will be a valuable recipe to hangs on to,because it is such a convenient way to make cooked salsa! I gave it 4 stars because I think the tomatoes and peppers would fare better in the final product without their skins. The next time I make it i'll experiment with canned tomatoes or by peeling fresh ones. (Would add more prep time of course.)"

Reviewed May. 3, 2013

"I usually 'rant, thumbs up, etc., but .. I'm sorry. This is a total waste of time."

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