Slow Cooker Salsa

Slow Cooker Salsa-easy, minimal ingredients, and tasty!

Slow Cooker Days

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!

Slow Cooker 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 raw tomato salsa and my first marinara, I started making my own Slow Cooker Salsa.

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.

Slow Cooker Salsa 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.

Salsa, Slow Cooker Style 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.

Slow Cooker Salsa

Yield: approximately 36 ounces

Slow Cooker Salsa

Ingredients

  • 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

Instructions

  1. Place whole tomatoes, onion, garlic, and jalapeño peppers in the crock-pot.
  2. Cover and cook on high for 1.5 hours or on low for 3 hours.
  3. Drain (I used a large spoon to scoop lots of water out of the crock-pot).
  4. Purée with an immersion blender. Alternatively, cool and place in a conventional blender or food processor.
  5. Salt to taste. Add a dash of Cayenne for more heat. Can cook for longer (1-4 hours) with the lid off to remove more water if a thicker consistency is desired.
http://practical-stewardship.com/2013/10/12/slow-cooker-salsa/

Have you ever made a raw cucumber peach salsa?

Cucumber Peach Salsa with Chips

or a raw garden fresh salsa?

garden fresh salsa

Go here for the complete list of recipes.

For more slow cooker inspiration, check out my Cookin’ with the Crock-pot Board on Pinterest.

Cookin' w the crock-pot Screen Shot

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Comments

  1. Sherry says

    Do you freeze your salsa in jars or plastic bags…and doesn’t it get more soupy after having been frozen?

    • says

      Hi Sherry. I do freeze my salsa in old glass jars. You have to give the salsa 2 inches of space from the top to expand because of all of the fluid in the salsa. My thawed salsa seemed to have the same consistency of the original salsa. I didn’t notice a difference. If you try freezing it and it seems too soupy, I might try to re-cook it to evaporate more of the liquid. I didn’t find this necessary for me, though. Hope this helps!

  2. says

    Neat idea! I’ve made fresh salsa before but have never tried cooking salsa. Very cool (and I love that it’s a freezer recipe!).

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