Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Salsa
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- #11387
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
1 comment
ingredients
2 jalapeno peppers
10 plum tomatoes, cored
2 cloves garlic
1 small onion, cut into wedges
1/4 cup cilantro leaves
1/2 teaspoon salt, optional
directions
Remove the stems and seeds from the jalapenos. For milder salsa, remove the ribs as well. Chop the jalapenos finely.
Combine the jalapenos, tomatoes, garlic, and onion in the crock pot. Cover and cook on high for 3 hours or until the onions and tomatoes are soft.
Let the salsa cool then place in a food processor along with the cilantro and salt and pulse process until it is the desired consistency. Adjust the salt as needed.
Serve the salsa at room temperature or place in the refrigerator in an airtight container to chill.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
can this recipe be canned? thx!
August 11, 2014
Simple. Adjusts to suit tastes easily.