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.
Recipes to use this salsa in:
- Slow Cooker Beef Salsa Fajitas
- Slow Cooker Steak Burritos
- Slow Cooker Vegetarian 15 Bean Soup
- Slow Cooker Taco Meatloaf Stuffed Peppers
Recipe adapted from One Particular Kitchen Salsa Roja – seriously best salsa on pinterest!
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Slow Cooker Salsa
Equipment Needed:
Ingredients:
- 10 Fresh Roma tomatoes about 1 pound no need to chop, or core, leave whole
- 28 oz. can whole plum tomatoes
- 1 White onion peeled and quartered
- 2 jalapeños tops cut off
- 3 whole garlic cloves peeled
These items go in at the end
- 3/4 tsp. salt put in slowly, test it to taste
- 1 bunch cilantro
Instructions:
- Put the Roma tomatoes, canned plum tomatoes, onion, jalapeños and garlic in the slow cooker.
- Cook on high for 2 1/2 to 3 hours, the tomatoes will look like they exploded, and will be a little soft.
- In 2 batches, scoop the items and juices from the slow cooker into your blender, and add the cilantro (tear off the big chunk stems and discard, some stems are ok).
- Pulse until salsa is the consistency you would like.
- Put into a container.
- Add salt a little at at time, and taste it, everyone has different preferences.
- Serve with tortilla chips
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Can you can this in a hot water bath canner?
This has been my go-to for using tomatoes from my garden at the end of the season. This year, I realized I no longer have a crock pot. It broke and I got an instant pot, and it was all over from there. Anyway, made this in my instant pot. Twenty minutes on high pressure and it’s perfect. I’ve always loved how well this freezes!
I made this last year and froze it in little containers I could use for lunch. i added bell peppers and used basil instead of cilantro, it turned out great! I used my last batch from the freezer a month ago and now my tomatoes are ready for another batch. YUM! thanks for the recipe!
Thanks so much for posting this recipe. It sounds delicious.
This recipe is AWESOME!! So easy and tastes wonderful. The only thing I did different was used red jalapenos, a cayenne, and a dash of lime juice.
Love it!!!
Oh my goodness. This was so good! I made this today and I absolutely loved it! I will be making this a lot from now on. Thanks so much for sharing this!
I made my first batch of salsa using this recipe today and I love it! I like a little more spice and a thicker salsa so I used 3 jalapeños and didn’t include the extra juice since the tomatoes give off so much juice in the food processor. It came out perfect! My husband doesn’t even eat much salsa and he was he kept coming back for more. Thanks so much for posting this recipe.