Cooking Time:
2 1/2 to 3 hoursServings:
10
Ingredients
12 Roma Tomatoes4 Wholes Cloves of Garlic
1 Medium Sized White Onion, chopped
2 Jalapeno Peppers
1 T. Lime Juice
Cilantro, to garnish
Salt & Pepper
What’s better than home made Salsa to serve to your guests! Love this Slow Cooker Salsa!
- Place onions in the bottom of a 4-qt. slow cooker.
- Cut a small slit in 4 of the tomatoes and insert a clove of garlic.
- Put tomatoes on top of onions.
- Carefully seed and slice jalapenos and place in the slow cooker.
- Season with salt and pepper.
- Cover. Cook for 3 hours on High or until onions are soft and cooked through.
- Place tomatoes in a bowl and cover with plastic wrap.
- Allow tomatoes to cool slightly then carefully remove the skins. Discard tomato skins.
- Combine all the ingredients except cilantro in the blender. Pulse until salsa is at your desired consistency.
Serve with tortilla chips or your favorite Mexican dishes.
NOTE: Refrigerate leftovers.
Happy Crocking!
XOXO,
Jenn
[…] Crock Pot Salsa […]
When do you put the onions in? Before cooking or when you’re blending the ingredients with the salt and cilantro?
You put the onions in with the tomatoes Naomi! I hear that the phone sometimes cuts off the instructions, unless you are using the phone app. Thanks for the question, and Happy Crocking!
Hi Jenn,
I made this and am to the cooling it off before putting in the blender… Was wondering if you blend the juice from the crockpot too or drain it? Thanx so much!
Hi Jeri, Sometimes the juice is too much, I do add some, but not all of it. Then after blending put it back with the juices and stir to mix. Each time it may be different depending on the juice from the vegetables. Enjoy!
I am a wimp when it comes to very spicy food. How spicy is it when you use 2 jalapenos?
Eileen it will be pack with some heat, you may only want to put in one of the jalapeños! But with that said you know jalapeños are different in the heat, so it may take more than one, but you may want to be safe rather than sorry! 🙂 Happy Crocking!
I made it with two and I would say it’s medium heat. Definitely not mild! I thought it was a good amount of heat.
Do you peel the tomatoes or leave the peel on?
Sue, I just made it and I would DEFINITELY take the peel off. I ended up picking out the peel piece by piece after I had blended it up. It was not a great texture!
I like this salsa, but I feel like it’s missing something! I’m from So Cal and very picky with salsa though! I added a little bit more salt, some cumin and garlic powder. Took the peel out….really disliked the texture. I almost feel like it’s watered down too much. Maybe if I removed the juices before I blended it? I liked the consistency of the salsa though.
Making the salsa right now, tomatoes, onions, and peppers cooking down as I type. I will add some lime juice while blending, just a touch. I put two jalapenos and 1 serrano chili. We live in San Diego, we like our salsa HOT, HOT, HOT! We use salsa with everything. I’m hoping I no longer have to pay 4+ dollars for salsa that tends to go bad in a few days. I’d much rather make it, this way I know what’s in it!