Mexican Salsa

Name: Mexican Salsa
Yield: Serves 8
Cuisine: Mexican
Ingredients: 3 teaspoons sugar; 3 tablespoons fresh cilantro, chopped; 2 teaspoons salt; 7 cups Roma tomatoes, chopped (other tomatoes will also work); 7 cups Roma tomatoes, chopped (other tomatoes will also work); 3 jalapeño peppers, deseeded and diced – leave the seeds for more heat; 1 red bell pepper, diced; 1 green bell pepper, diced; 2 medium onions, diced; 2 teaspoons cumin; 2 tablespoons white or apple cider vinegar; 2 tablespoons white or apple cider vinegar; 3 garlic cloves, minced

Preparation info

Serves
8

Difficulty
Complex

Appears in

Slow Cooking Beyond Meals

By Drew Maresco

Published 2021

About

Salsa in your slow cooker might seem a bit odd at first, but if you’ve ever felt like fresh salsa flavors are a bit too strong for your taste, this recipe is perfect for you. Cooking the salsa mellows out the intensity of the flavors.

Ingredients

7 cups Roma tomatoes, chopped (other tomatoes will also work)
2 medium onions, diced
1

Americas
Mexico
Starter
Vegan
Gluten-free
Central America

Method

Directions

In the slow cooker, add the tomatoes, onions, green and red peppers, jalapeño, garlic, vinegar, and cumin. Cover and cook on high for 3 hours or on low for 6 hours.
Stir in the sugar, cilantro, and salt. Allow it to cool for at least 30 minutes before serving. Refrigerate for no more than one week, or freeze in an airtight container for up