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
- 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
- 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 stems 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.
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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