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Slow-Cooked Salsa Recipe

Slow-Cooked Salsa Recipe

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 YIELD: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


  • 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.

Nutritional Facts

1/4 cup: 20 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 free food.

Reviews for Slow-Cooked Salsa

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Reviewed Sep. 19, 2016

"Can it be frozen?"

Reviewed Jul. 17, 2016

"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."

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..."

Nan Mock
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."

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."

Reviewed May. 3, 2013

"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."

Reviewed Aug. 15, 2012

"This was a quick and easy way to make a pretty good salsa. I like to remove the skins from the tomatoes before I puree everything, which is easily done."

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