Crock Pot Nectarine Salsa Food

SLOW-COOKED SALSA

Steps:

• Core tomatoes. Cut a small slit in 2 tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker., 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, if desired, salt; cover and process until blended. Refrigerate leftovers.

EASY CROCK POT SALSA CHICKEN

Steps:

• Place first four ingredients in crock pot.
• Cook on low 6-8 hours.
• 30-60 minutes prior to serving, remove chicken, shred and return to crock pot.
• To serve, use chicken mixture as filling inside tortillas.
• Add desired condiments.

CROCKPOT CANNING SALSA

Steps:

• DIRECTIONS:
• Place onions, peppers, tomatoes, garlic, vinegar, and cumin into your crockpot.
• Cook on low for 4-5 hours or high for 3-4.
• Right before salsa is done cooking, add in the cilantro.. Allow to slightly cool for a couple of minutes.
• Spoon the salsa in to a blender or food processor. Pulse until it is the desired thickness. Add in salt to taste.
• This salsa can be frozen or you can can it for future use.
• CANNING INSTRUCTIONS:
• I used a Ball Fresh Tech Automatic Canner and it is so worth the splurge if you do a lot of canning.
• If you are using a water bath method in a large pot bring water to a boil, start by sanitize your canning jars by submerging them for about 5 minutes.
• Use your canning tongs to remove the jars. Spoon salsa into canning jars leaving about ½ inch of space at the top. Wipe the rim and place the lids and rings onto the can.
• Using the canning tongs place the jars back into the water bath for about 45 minutes. Remove from heat and allow the jars to cool ensuring a secure seal.

HOMEMADE CROCK POT SALSA

Steps:

• Place all ingredients in a 4-6 quart slow cooker except lime, salt and cilantro.
• Cover and cook on high for 3-4 hours until veggies are tender..
• In batches, blend cooked ingredients until salsa reaches desired consistent.
• Stir in lime juice, cilantro and salt to taste. Then serve with chips.

CHEF JOHN'S NECTARINE SALSA

Steps:

• Combine nectarines, bell pepper, onions, jalapeno pepper, and cilantro in a bowl. Stir in lime juice, olive oil, salt, and cayenne pepper.
• Cover bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour.
• Before serving, stir in black pepper. Add a pinch more salt, if needed.

SLOW COOKER CHICKEN AND SALSA

Steps:

• Spread onion rings into the bottom of a slow cooker crock. Place chicken onto onion layer with breast-side facing down. Pour salsa over the chicken.
• Cook on High until no longer pink at the bone and the juices run clear, about 5 hours. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C).
• Remove the chicken from slow cooker, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before cutting.

SLOW COOKER RESTAURANT STYLE GARDEN SALSA

Steps:

• In a slow cooker add tomatoes, onions, peppers, apple cider vinegar, and coriander. Cook on low for 4-5 hours or high for 3-Right before it is done add in the cilantro, basil, and sage. Let it cool for a bit.
• Spoon the salsa in to a blender or food processor. Pulse until it is the desired thickness. Add in salt to taste. This salsa is easy to freeze or you can can it for future use.

SLOW-COOKER PORK CHOPS

Steps:

• In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.

CROCK POT SALSA

Steps:

• 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.