SLOW-COOKED SALSA
I love the fresh taste of homemade salsa, but as a working mother, I don't have much time to make it. So I came up with this slow-cooked version that practically makes itself! -Toni Menard, Lompoc, California
Provided by Taste of Home
Categories Appetizers
Time 2h45m
Yield about 2 cups.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 20 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SLOW COOKER SALSA
This "set it and forget it" slow cooker salsa will soon become your favorite salsa recipe! It's incredibly easy to make with very little prep time. It's great for tailgating, game day, barbeques, dressing up your favorite taco, or just for snacking.
Provided by Jillian
Categories Appetizer
Time 3h5m
Number Of Ingredients 8
Steps:
- Add Roma tomatoes, crushed tomatoes, onion, jalapeno, and garlic cloves into slow cooker insert. Cook on HIGH for 3 hours or LOW for 6 hours.
- Working in batches, ladle the mixture into a food processor or blender and pulse until desired consistency is reached. Pour processed salsa into a bowl and repeat with remaining slow-cooked veggies.
- Mix in lime zest and juice, and cilantro. Season to taste with salt (I use about ½ teaspoon salt). Serve immediately for warm salsa, or cover and keep in refrigerator until chilled, about 2 hours.
Nutrition Facts : Calories 23 kcal, Carbohydrate 5 g, Protein 1 g, Sodium 54 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SLOW-COOKED SALSA
Make and share this Slow-Cooked Salsa recipe from Food.com.
Provided by Julieannie
Categories Vegetable
Time 3h15m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut a small slit in two tomatoes, insert a garlic clove into each slit. Place tomatoes and onion in a slow cooker.
- Cut stem off jalapenos; remove seeds for a mild salsa. Place jalapenos in the slow cooker.
- Cover and cook on high for 2 1/2 to 3 hours or until vegetables are softened; cool.
- In a blender or food processor, combine the tomato mixture, cilantro and salt if desired; cover and process until smooth.
- Serve with tortilla chips.
SLOW-COOKED SALMON WITH SALSA VERDE
Provided by Michael Symon : Food Network
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat your oven to 275 degrees F. Brush a half sheet pan with olive oil.
- Season the salmon with salt and pepper. Place the salmon skin-side down on the prepared half sheet pan and place in the oven. Cook for 15 minutes for medium rare (110 degrees F). If you prefer your salmon a little more cooked, continue to cook for another 5 to 10 minutes.
- In the meantime, make the salsa verde. In a mixing bowl, combine the remaining ingredients with 1/2 cup of olive oil. Season with salt and pepper and let stand at room temperature for at least 15 minutes to let the flavors meld, if time allows.
SLOW-COOKER BEEF AND SALSA
And again, the slow cooker proves its near-magical powers with beef. Grab some flour and a jar of salsa, and serve with rice for a warm and zesty dish.
Provided by My Food and Family
Categories Home
Time 5h30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Sprinkle both sides of meat evenly with flour; place in slow cooker. Top with salsa; cover with lid.
- Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
- Cook rice as directed on package, omitting butter and salt. Serve with meat.
Nutrition Facts : Calories 420, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
SLOW-COOKED GOOSE WITH CRANBERRY SALSA
The salsa's fruity, delicate heat is a good contrast to the richness of the goose, and makes a fresh alternative to the traditional cranberry sauce
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 4h35m
Yield 6-8
Number Of Ingredients 14
Steps:
- Take the goose out of the fridge 1 hr before cooking. Heat oven to 160C/140C fan/gas 3. In a frying pan, toast the whole spices over a medium heat until aromatic. Use a pestle and mortar (or spice grinder) to grind to a fine powder. Mix in the crumbled stock cubes, orange zest, 1 tsp salt and cinnamon.
- Lay the goose in a high-sided roasting tin, score the skin all over with a sharp knife and rub in the spice mix, making sure you press into all the cut marks. Loosely cover the tin with foil and roast for 2 hrs, then remove the foil and roast for a further 2 hrs. Once cooked, rest for at least 20 mins, loosely covered with foil. Reserving the fat to roast your cabbage (see goes well with).
- While the goose cooks, make the salsa. Fry the onions in the oil over a medium heat for 10-15 mins until golden brown. Add the cranberries, cook for a few more mins, then remove from the heat. Mix in the remaining salsa ingredients and keep in a warm place to allow the flavours to infuse. Carve the goose and serve with the salsa.
Nutrition Facts : Calories 638 calories, Fat 44 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 54 grams protein, Sodium 1.7 milligram of sodium
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