Tuesday, July 13, 2010

Slow Cooker Salsa

Slow-Cooker Salsa

Makes 8½ cups
Prep. Time: 15-20 minutes
Cooking Time: 2½-3 hours
Ideal slow-cooker size: 3-qt.

10 fresh Roma, or plum, tomatoes, chopped coarsely
2 garlic cloves, minced
1 onion, chopped
2 jalapeno peppers
¼ cup cilantro leaves
½ tsp. salt

1. Place tomatoes, garlic, and onion in slow cooker.
2. Remove stems from jalapenos. Remove seeds, too, if you prefer a milder flavor. Chop jalapenos. Stir into slow cooker.
3. Cover. Cook on High 2½-3 hours, or until vegetables are softened.
4. Allow to cool.
5. When cooled, combine cooked mixture with cilantro and salt in a blender or food processor. Blend or process to the consistency that you like.

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