Directions:
- Cut a small slit in two tomatoes; insert a garlic clove in each. Place tomatoes and onion in slow cooker. Cut stem off jalapenos; remove seeds if a milder salsa is desired. Place peppers in slow cooker. Cover and cook on high for 2 1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. In blender, combine tomato mixture parsley and salt . Process until smooth. Refrigerate leftovers. Also freezes well.
- I use my hand blender to process, then I can chop it all right in the slow cooker and don't have to transfer it to blender container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 30.98 Kcal (130 kJ) | ||
| Calories from fat | 0.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 395.52mg | 16% | |
| Potassium | 326.16mg | 7% | |
| Total Carbs | 6.98g | 2% | |
| Sugars | 4.19g | 17% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 1.53g | 3% | |
| Vitamin C | 40.3mg | 67% | |
| Iron | 0.2mg | 1% | |
| Calcium | 21.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 21.51 Kcal (90 kJ) | ||
| Calories from fat | 0.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 274.67mg | 16% | |
| Potassium | 226.5mg | 7% | |
| Total Carbs | 4.85g | 2% | |
| Sugars | 2.91g | 17% | |
| Dietary Fiber | 1.32g | 8% | |
| Protein | 1.06g | 3% | |
| Vitamin C | 28mg | 67% | |
| Iron | 0.1mg | 1% | |
| Calcium | 14.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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