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.
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
Make homemade "roasted" salsa in your crockpot! Makes plenty to freeze for later.
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Servings: 15
Calories: 24kcal
Equipment Needed:
Ingredients:
- 6-7 fresh Roma tomatoes about 1 pound no need to chop, or core, leave whole
- 30 oz. fire roasted tomatoes (two 15-oz. cans)
- 1 white onion peeled cut into 8 wedges
- 3 jalapeños tops cut off
- 4 whole garlic cloves peeled
Wait to add these items
- 1 bunch cilantro
- 1 lime
- 1 ¼ tsp. salt put in slowly, test it to taste
- 1 bunch green onions sliced (don't blend up, just stir these in)
Instructions:
- Put the Roma tomatoes, fire roasted tomatoes, onion, jalapeños and garlic in the slow cooker.
- Cook on high for 3 hours, the tomatoes will look like they exploded, and the vegetables will be mostly soft.
- In 2 batches (or one if it fits) 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.
- Pour into a large serving bowl or whatever container you want to store the salsa in. Add the salt to taste, juice of the lime, and the sliced green onion, stir.
- Chill for at least 3 hours before serving. Serve with tortilla chips
Nutrition Information:
Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 283mg | Potassium: 90mg | Fiber: 1g | Sugar: 3g | Vitamin A: 491IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 0.5mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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Really good salsa we have been using this recipe to make fresh salsa. The salsa turns out so delicious. Instead of canned tomatoes we use fresh tomatoes. After we make a full pot of salsa we share the salsa with people we know. And everyone love the salsa. I give this recipe five stars
Has anyone ever canned this recipe? If so did you use vinager or lime juice? How much did you use?
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.