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Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 6 |
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If you like fresh tomato salsa, this is simply the easiest. Toss it all in the pot and then run through the food processor when it's finished. Ingredients:
10 roma tomatoes, cored |
2 garlic cloves |
1 small onion, cut into wedges |
1 green pepper, seeded and quartered |
2 jalapeno peppers |
1/4 cup fresh parsley leaves |
1 teaspoon salt |
Directions:
1. 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.
2. 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.
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