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Slow-Cooked Salsa

 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. So I came up with this slow-cooked version that practically makes itself! —Toni Menard, Lompoc, California
8 ServingsPrep: 15 min. Cook: 2-1/2 hours + cooling


  • 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.
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.

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Slow-Cooked Salsa (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.