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

Slow-Cooked Salsa Recipe

Read Reviews (14)
3.81 14
Publisher Photo
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

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

Nutritional 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.

Directions

  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 salt if desired; 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

Nutritional 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.

Enjoy this recipe with a sweet red wine.

Reviews for Slow-Cooked Salsa(14)

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (3)
MY REVIEW
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MY REVIEW
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...

MY REVIEW
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.)

MY REVIEW
Reviewed May. 3, 2013

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

MY REVIEW
Reviewed May. 3, 2013

Can you double/triple recipe for slow cooker and still have good results?

MY REVIEW
Reviewed May. 3, 2013

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.

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