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Published: . Last Updated: by: Ginny McMeans
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This Salsa Recipe from the slow cooker is made with fresh tomatoes. It is so delicious and it adds a homemade depth of flavor to your chips, tacos, sandwiches, soups and much more.
Three little words that mean so much. No, not that. Although those three little words are quite wonderful, I am talking about Slow Cooker Salsa!
A refreshing salsa recipe that is versatile enough to go into and on top of just about any savory recipe you can think of.
Fresh tomatoes and shallots are used and that gives an extra depth of flavor to chips, tacos, soups, and more. The recipe is as easy as 1-2-3 and you'll get a wonderful salsa you can be proud to serve.
Southwest food is a mainstay in my life. This salsa recipe is a bit of a spin-off because it can be used in many ways that are not predominantly Mexican style.
Mix it in with corn or a veggie medley and it would be a great side dish. Add it to a beans and rice recipe and you can go in another direction such as Cajun.
The lucky thing is that itabsolutelyfills the bill when you have a taco that needs a finishing touch too.
Another popular recipe that would work greatwith this salsa is Slow Cooker Black Bean Burritos. That recipe calls for 'your favorite salsa'. So, guess what? I use this one.
How to Make Crockpot Salsa
- Prep. Cut the tomatoes into quarters and remove and discard the cores. Cut the shallot in quarters. Carefully cut off the end of the jalapeño peppers and remove the seeds. (Take care not to get your fingers near your eyes)
- Combine and cook. Toss the tomatoes, shallot, garlic, and peppers in the crockpot. Cover and cook on high for 2 ½ hours. Stir a couple of times during cooking so that the shallot does not stick to the sides. When the time is up - turn off the slow cooker, take off the lid, and let it stand to cool for about an hour.
- Add seasonings. Add the chopped fresh cilantro (or parsley) and salt.
- Blend. Use an immersion blender to blend the mixture to the consistency you like. If you don't have an immersion blender, transfer it to an upright blender or food processor to blend.
- Enjoy! Ready to eat and it is delicious! Serve as a dip with tortilla chips or as a condiment to your meal.
Can you freeze salsa
Yes! At our house, Ihavesmall servings in the freezer so that I can grab one at any time tospice up a meal. You can do this too with no problem at all.
Keep this salsa on hand and you not only will have a great dip but your meal planning will also go much easier.
📋 Recipe
Slow Cooker Salsa Recipe
Ginny McMeans
Slow Cooker Salsa is so delicious and it adds a depth of flavor to your chips, tacos, sandwiches, soups and much more.
4.75 from 16 votes
Print Save
Prep Time 15 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 2 hours hrs 45 minutes mins
Course Appetizer
Cuisine Dip
Servings 4 Cups
Calories 96 kcal
Ingredients
- 4 pounds tomatoes
- 1 large shallot
- 4 jalapeño peppers (or use serrano or habanero if you like it hot!)
- 5 cloves garlic, peeled
- ½ cup chopped fresh cilantro (or use Italian or flat leaf parsley if you don't like cilantro - fresh basil would work great too!)
- 1 tsp salt
Instructions
Cut the tomatoes into quarters and remove and discard the cores. Cut the shallot in quarters. Carefully cut off the end of the jalapeño peppers and remove the seeds. (Take care not to get your fingers near your eyes)
Toss the tomatoes, shallot, garlic, and peppers in the crockpot. Cover and cook on high for 2 ½ hours. Stir a couple of times during cooking so that the shallot does not stick to the sides. When the time is up - turn off the slow cooker, take off the lid, and let it stand to cool for about an hour.
Add the chopped fresh cilantro (or parsley) and salt.
Use an immersion blender to blend the mixture to the consistency you like. If you don't have an immersion blender, transfer it to an upright blender or food processor to blend.
Ready to eat and it is delicious! Serve as a dip with tortilla chips or as a condiment to your meal.
Notes
The salsa will keep in the fridge for a week or you can freeze it for 3 months. I freeze it in half cup and full cup sizes so I can take one out and use it in another recipe, like in burritos, or use it as a dip. So good!
IF FREEZING:
Let cool to room temperature. Package in rigid sided containers as defined in my article How to Prepare Food for the Freezer
TO PREPARE AFTER FREEZING:
Just let thaw in refrigerator overnight.
Nutrition
Serving: 6ouncesCalories: 96kcalCarbohydrates: 20gProtein: 4gSodium: 607mgPotassium: 1153mgFiber: 5gSugar: 13gVitamin A: 4010IUVitamin C: 78.7mgCalcium: 52mgIron: 1.5mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Karen R
This sounds easy and fantastic! And I loves me some cilantro!! Thanks for posting this!
Ginny McMeans
🙂 Yes, they are!
Ginny McMeans
It is Karen! You are very welcome. 🙂
Karen
Have you thought about canning it? Sounds good will give it a try and will also try canning it.
Ginny McMeans
Yes, I actually do can. I have not done this recipe but I am 100% sure it will be perfect with canning.
Kath
What a great idea! Have you ever tried it using top-quality canned Roma tomatoes when the fresh tomatoes are out of season and flavorless?
Ginny McMeans
No, I havn't Kath. This is my go to 'summer tomatoes coming out my ears' recipe. I am not sure about the canned tomatoes.
Anjali
I never thought of using a slow cooker to make salsa! That's a great idea!
Jovita @ Yummy Addiction
Love this recipe! Bookmarking to try it next weekend 🙂Dannii
I love making salsa in the slow cooker. It really allows for the flavour of the tomatoes to intensify.Jane
Great use of the slow cooker Ginny, and the perfect way to use up our current glut of tomatoes!
Calleigh - TheForkBite
This is perfect timing! I just received my instant pot, and this would be on my to-do list this week.
Ginny McMeans
That's great Jovita! You're gonna love it! 🙂
4.75 from 16 votes (14 ratings without comment)
