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
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
pescatarian
- 2 garlic cloves
- 1/2 teaspoon salt optional
- 2 jalapeno peppers
- 1/4 cup cilantro leaves
- 1 small onion cut into wedges
- 10 plum tomatoes
- Carbohydrate 7.11055000001551 g
- Cholesterol 0 mg
- Fat 0.322600000002198 g
- Fiber 2.0235000765442 g
- Protein 1.507600000009 g
- Saturated Fat 0.0474625000000592 g
- Serving Size 1 1 serving (164g)
- Sodium 153.737500000194 mg
- Sugar 5.08704992347131 g
- Trans Fat 0.0937125000008072 g
- Calories 32 calories
Directions 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, 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. Originally published as Slow-Cooked Salsa in Quick Cooking July/August 1999, p45
