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Crockpot Slow Cooked Salsa


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Serving Size : 6

10 plum tomatoes, cored
2 clove garlic
1 sm onion, cut into wedges
2 jalapeno peppers
1/4 c cilantro or parsley leaves
1/2 teaspoon salt, optional

Cut a small slit in two tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in slow cooker. Cut stem off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker. Cover and cook on HIGH for 2 1/2 - 3 hours or until the vegetables are softened (some may brown slightly); cool. In a blender or food processor, combine the tomato mixture, cilantro and salt if desired; cover and process until smooth. Refrigerate leftovers.




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