Prep: 15 min.
Cook: 2-1/2 hours + cooling
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
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
Cut stems 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 to 3 hours or until vegetables are
softened (some may brown slightly); cool.
In a blender, combine the tomato mixture, cilantro and salt if
desired; cover and process until blended. Refrigerate leftovers.
Yield: about 2 cups.
Read more: http://www.tasteofhome.com/recipes/slow-cooked-salsa#ixzz3Al5vgJOf
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