Slow-Cooked Salsa

Name: Slow-Cooked Salsa
Ingredients: 10 plum tomatoes; 2 garlic cloves; 1 small onion, cut into wedges; 2 jalapeno peppers; 1/4 cup cilantro leaves; 1/2 teaspoon salt, optional

6 ingredients

4 steps

Ingredients

10 plum tomatoes
2 garlic cloves
1 small onion, cut into wedges
2 jalapeno peppers
1/4 cup cilantro leaves
1/2 teaspoon salt, optional

Directions

1

Core tomatoes. Cut a small slit in two tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker.
2

Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker.
3

Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool.
4

In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.