Ingredients Jump to Instructions ↓

  1. 10 plum tomatoes

  2. 2 garlic cloves

  3. 1 small onion, cut into wedges

  4. 2 jalapeno peppers

  5. 1/4 cup cilantro leaves

  6. 1/2 teaspoon salt, optional

Instructions Jump to Ingredients ↑

  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. Cut stem off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker. Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. In a blender, combine the tomato mixture, cilantro and salt if desired; cover and process until blended. Refrigerate leftovers. Yield: about 2 cups.


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