Slow Cooker Salsa-easy, minimal ingredients, and tasty!
My go-to lunch is chips and salsa with greens. When I don’t seem to have any other quick lunch in the house, I seem to always have chips and salsa! I have made raw tomato salsa and cucumber peach salsa in the past, but through the year when tomatoes aren’t in season, I buy Costco’s Organic Salsa. I love their cooked salsa!
This summer we weren’t only blessed with our own tomatoes (yay!), but we were able to buy some tomatoes at an excellent price, and I also got some from a friend. Besides making the the garden fresh tomato salsa and my first marinara, I started making my own Slow Cooker Salsa.
I was surprised how easy it was to make a cooked salsa and how fast we kept going through it. I made a couple of batches, and froze some. Then a couple of weeks ago I had to thaw my last batch.
I ended up coming into some more tomatoes and was able to make a few more batches of salsa, I was so happy! I figure making it saves a lot of money when tomatoes are in season. If it isn’t tomato-time, it’s typically much more frugal to buy the salsa.
My friend said it reminded her of Pace. I’ll take that as a complement.
This recipe is really flexible. Once I added a cup of shredded zucchini since I had some, and I needed to add more spice since the zucchini seemed to absorb the spice. I’ve also added bell pepper, too. Don’t be afraid to experiment! One time I skipped draining the salsa because I started the salsa batch late. I ended up cooking it overnight with the lid off, and it was just fine. Gotta love the crock-pot!
I have not made this salsa with canned tomatoes, but I imagine it would work. Pictures updated 9/14.
Slow Cooker Salsa
- 7 large whole tomatoes, cored
- 1 onion, coarsely chopped
- 3 whole garlic cloves or 1 T minced garlic
- 1-2 jalapeño peppers, seeded if desired
- salt to taste
- dash of Cayenne pepper
- Place whole tomatoes, onion, garlic, and jalapeño peppers in the crock-pot.
- Cover and cook on high for 1.5 hours or on low for 3 hours.
- Drain (I used a large spoon to scoop the water out of the crock-pot).
- Purée with an immersion blender. Alternatively, cool and place in a conventional blender or food processor.
- Salt to taste. Add a dash of Cayenne for more heat. Can cook for longer (1 hour to overnight) with the lid off to remove more water if a thicker consistency is desired. Or if you want to speed up the thickening process also add a 6 ounce can of tomato paste.
Have you ever made a raw cucumber peach salsa?
or a raw garden fresh salsa?
For more slow cooker inspiration, check out my Cookin’ with the Crock-pot Board on Pinterest.
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