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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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So I came up with this slow-cooked version that practically makes itself. Ingredients:
10 plum tomatoes |
2 garlic cloves |
1 small onion, cut into wedges |
2 jalapeno peppers |
1/4 cup cilantro leaves |
1/2 teaspoon salt, optional |
Directions:
1. Core tomatoes. Cut a small slit in two tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker.
2. Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker.
3. Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool.
4. In a blender, combine the tomato mixture, cilantro and salt if desired; cover and process until blended. Refrigerate leftovers. Yield: about 2 cups.
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