Slow-Cooked Salsa Recipe
- 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
- 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.
1/4 cup: 24 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 vegetable.
Reviews for Slow-Cooked Salsa
"Can it be frozen?"
"I will definitely make this again. I added green onion and green bell pepper to the base and cumin, red pepper and fresh lime juice at seasoning. Be aware that the flavors seem to meld and intensify as they cool. What seemed too bland last night (so I added seasoning) definitely has a kick this morning. This is a great basic recipe that allows you some room to play with what flavors and seasoning you like and tastes so much better than store bought."
"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."
"great recipe to have on hand. will make it again."
"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..."
"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.)"
"I usually 'rant, thumbs up, etc., but .. I'm sorry. This is a total waste of time."
"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."
"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."
"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."
"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."
"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!"
"This is definitely the best homemade salsa I've ever had. and I have had a lot!! It would rival the best of the authentic Mexican restaurant salsas I've had also!"
"I have been making this salsa ever since it was published in quick Cooking about 10 years ago. It gets rave reviews everytime I make it. I especially like that it eliminates a lot of the prep work most salsas call for. One suggestion is to refrigerate the salsa before serving it. It really helps the ingredients meld and makes for very tasty salsa. Also, I like to add a little more salt than what the recipe calls for but not until I'm ready to serve it."