Slow Cooker Restaurant Style Garden Salsa Food

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SLOW COOKER RESTAURANT STYLE GARDEN SALSA



Slow Cooker Restaurant Style Garden Salsa image

Slow Cooker Restaurant Style Garden Salsa has so many delicious and fresh ingredients and uses up all of those garden tomatoes. It is so addicting you won't be able to get enough! It is also perfect for canning.

Provided by Alyssa Rivers

Number Of Ingredients 11

7 cups red tomatoes (chopped)
2 large onions ((I used 1 red and 1 white onion))
1 red bell pepper (chopped)
1 green bell pepper (chopped)
4 jalapeno peppers (chopped (leave seeds in for more heat))
1/4 cup apple cider vinegar
1 teaspoon ground coriander
1 tablespoons fresh (chopped cilantro)
3 tablespoons fresh chopped basil
1 tablespoon fresh chopped sage
1-2 teaspoons salt (to taste)

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.

Nutrition Facts : Calories 99 kcal, Carbohydrate 19 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 2341 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving

RESTAURANT STYLE SALSA



Restaurant Style Salsa image

You sit down at a Mexican restaurant and they bring you a bowl of chips and salsa. You have one chip, dip it, but can't stop there. You continue until all the chips and salsa are gone and ask for more. This is that salsa. It is great on any dish from tacos to scrambled eggs. Adjust the amount of jalapeno peppers and salt to suite your own palate. With the two Jalapenos, this version is spicy.

Provided by Groony1

Categories     Sauces

Time 15m

Yield 3-4 cups

Number Of Ingredients 8

1 (28 ounce) can diced tomatoes
4 unpeeled garlic cloves
2 jalapeno peppers
1 teaspoon cumin powder
1/2 bunch cilantro
1/2 white onion
1 lime, juice of
2 teaspoons salt

Steps:

  • Pan roast with, no oil, the unpeeled garlic cloves and jalapeno peppers on medium-high until skins are darkened on all sides. About 5 minutes for the jalapenos and 8-10 minutes for the garlic.
  • Peel garlic and add to food processor with jalapeno and onion. Process until ingredients are finely minced. (de-seeding the jalapenos or only using one will result in a medium heat salsa).
  • Add all remaining ingredients (tomatoes, cumin, cilantro, lime juice, and salt) and process until smooth.
  • Cool for one hour in refrigerator prior to serving.

Nutrition Facts : Calories 71.1, Fat 0.8, SaturatedFat 0.1, Sodium 1569, Carbohydrate 15.7, Fiber 4.1, Sugar 8.5, Protein 3.2

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