Create a restaurant style salsa with simple prep and a short cooking time with this Slow Cooker Salsa recipe. It features fresh ingredients like Roma tomatoes, fire roasted tomatoes, onions, garlic, and jalapenos – everything for a good salsa worth sharing!
Be sure to use this salsa in recipes, not just with chips! We love to use this salsa in recipes such as Salsa Chicken, Steak Burritos, and Salsa Meatloaf. If you want a green version of this salsa, try my Slow Cooker Tomatillo Salsa.
Why this recipe works
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! This is plenty enough for a big crowd. Or, you could freeze the leftovers in plastic containers and have some for later. If you love homemade salsa, this is one to try.
- Tomatoes: This recipe calls for Roma tomatoes and fire-roasted canned tomatoes. These are the base of the salsa and give it its fantastic tomato flavor.
- Other Vegetables: Jalapenos provide a nice kick and amazing flavor, while white onion adds both flavor and a slight crunch.
- Seasonings: Garlic, cilantro, salt, and chopped green onion top off the traditional salsa flavors to create a salsa everyone will love.
Step One – Add the Roma tomatoes, fire-roasted tomatoes, onion, jalapeños, and garlic to the slow cooker.
Step Two – Cover and cook on HIGH for 3 hours. Don’t be alarmed when you open the top, as the tomatoes will look like they have exploded. The vegetables will be primarily soft as well.
Step Three – Scoop the vegetables, seasonings, and juices from the slow cooker into a blender or food processor, and add the cilantro. Tear off the big chunk stems and discard them. Some stems are okay to keep.
Step Four – Pulse until the salsa is your desired consistency. Then, add salt to taste, the juice of fresh lime, and sliced green onion, and stir. Chill for at least 3 hours before serving.
- Chunky: If you want to make a chunkier salsa, add diced bell peppers (green bell pepper is most commonly used), diced radish, or other fresh vegetables of your choice.
- Citrus: Give the salsa a more citrusy taste by adding extra lime juice and lemon juice.
- Spicy: Since this recipe already has jalapeno peppers, you can add more heat by including more jalapeno peppers.
- Charcuterie: Build a visually pleasing charcuterie board by placing the salsa in the center and surrounding it with tortilla chips.
- Mild Salsa: For a milder salsa, use green bell peppers instead of hot peppers.
No. This recipe will keep well in mason jars for storage but only for a short amount of time (in the fridge or freezer). That’s why I do not include canning instructions. Canning recipes need special ingredients to make them safe.
Roma tomatoes work best for this recipe,e but if you don’t have these on hand, the next best type to use are little or big mama tomatoes or Amish paste tomatoes.
You can pour the crock pot salsa into a bowl or serve it in mason jars; however, it will need to be chilled for at least 3 hours prior.
This salsa should be poured into an airtight container and kept in the fridge for up to one week. Or you can freeze for up to two months.
Are you wondering why I don’t add apple cider vinegar? I prefer no vinegar in fresh salsa; adding vinegar makes it tastes like store-bought jarred salsa.
Slow Cooker Salsa
- 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)
- 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 or food processer, and add the cilantro (tear off the big chunk stems and discard, some stems are ok).
- Place the lid on. 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
How to Video:
- You do not have to use exact measurements for this recipe, make it your own! Love garlic or jalapenos? Add a few more. Just add the salt to taste carefully at the end.
- This salsa should be poured into an airtight container and kept in the fridge for up to one week. Or you can freeze for up to two months. This recipe as is, is not safe for canning.
- You can serve this salsa in more ways than just with chips! You can add it back to the slow cooker in recipes such as salsa chicken, Mexican beef or Velveeta dip.
- Are you wondering why I don’t add apple cider vinegar? I prefer no vinegar in fresh salsa; adding vinegar makes it tastes like store-bought jarred salsa.
- This recipe makes about 2 quarts, depending on the size of your vegetables.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Recipe adapted from One Particular Kitchen Salsa Roja – seriously best salsa on Pinterest!