I had to give slow cooker salsa a try, I could live on salsa and chips alone if I had too! And I love bringing salsa and chips to summer barbecues, everyone seems to go crazy for it. This recipe for slow cooker salsa makes about 2 quarts of salsa! Enough for a big crowd, or you could freeze the leftovers in plastic containers.
I didn’t know if the ratio of ingredients were going to be right, but I nailed it! I used about 1 pound Roma tomatoes, a large can of plum tomatoes, 2 jalapeños, a white onion quartered, and 3 garlic cloves. Slow cook everything for about 2 1/2 hours on high. Then in batches, put everything in the blender, with cilantro and salt. Almost no chopping at all! I had planned to add lime juice and cumin, but didn’t, the flavor was too good already to add anything else.
Recipe adapted from One Particular Kitchen Salsa Roja – seriously best salsa on pinterest!