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Slow Cooker Salsa

Author Sonja

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 the 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 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.