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
Video
Notes
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.