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Ingredients needed for Slow Cooker Salsa
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Slow Cooker Salsa

This “set it and forget it” slow cooker salsa will soon become your favorite salsa recipe! It’s incredibly easy to make with very little prep time. It’s great for tailgating, game day, barbeques, dressing up your favorite taco, or just for snacking.
Course Appetizer
Cuisine Fusion, Mexican
Keyword onion, salsa, slow cooker, tomato
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 20 people
Calories 23kcal
Author Jillian Wade

Ingredients

  • 10 Roma Tomatoes cored
  • 28- ounce can crushed tomatoes
  • 1 large white onion peeled and quartered
  • 2 large jalapenos de-seeded and sliced in half lengthwise
  • 4 large garlic cloves peeled
  • 1 lime zested and juiced
  • ¼ cup chopped cilantro
  • salt to taste
US Customary - Metric

Instructions

COOK IN SLOW COOKER:

  • Add Roma tomatoes, crushed tomatoes, onion, jalapeno, and garlic cloves into slow cooker insert. Cook on HIGH for 3 hours or LOW for 6 hours.

PROCESS MIXTURE:

  • Working in batches, ladle the mixture into a food processor or blender and pulse until desired consistency is reached. Pour processed salsa into a bowl and repeat with remaining slow-cooked veggies.

TO FINISH:

  • Mix in lime zest and juice, and cilantro. Season to taste with salt (I use about ½ teaspoon salt). Serve immediately for warm salsa, or cover and keep in refrigerator until chilled, about 2 hours.

Notes

Makes about 5-6 cups of salsa. 

Nutrition

Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Sodium: 54mg | Potassium: 210mg | Fiber: 1g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 11.3mg | Calcium: 21mg | Iron: 0.6mg