Slow Cooker Salsa + VIDEO

Slow cooker salsa is an easy homemade salsa recipe made with fresh ingredients. Everything cooks low and slow until the vegetables soften and the flavors blend together into a fresh, flavorful salsa. This crockpot salsa is a great way to use fresh tomatoes, especially during tomato season. Serve it with tortilla chips, spoon it over tacos, use it on grilled meats, or add it to bowls, eggs, burritos, and more. Instructions on how to make homemade salsa in the Instant Pot are also included.

Ingredients For Slow Cooker Salsa

• Tomatoes: Fresh chopped tomatoes are the base of this slow cooker salsa. Roma tomatoes, vine-ripened tomatoes, or garden tomatoes all work.
• Onion: A small chopped onion adds flavor and depth to the salsa. White, yellow, or red onion can be used.
• Bell Pepper: Bell pepper adds color, texture, and a mild sweetness. Use any color bell pepper you like. Green bell pepper will add a more savory flavor, while red, yellow, or orange bell pepper will make the salsa slightly sweeter.
• Garlic: One minced garlic clove adds a subtle garlic flavor without overpowering the salsa.
• White Vinegar: White vinegar adds acidity and helps brighten the flavor of the cooked tomatoes and vegetables.
• Salt: Start with 1 teaspoon of salt, then taste and add more if needed once the salsa is finished cooking.
• Cumin: Cumin pairs well with tomatoes, peppers, and cilantro.
• Black Pepper: A little black pepper adds mild seasoning.
• Fresh Cilantro: Fresh cilantro adds a bright, herbaceous flavor to the salsa. In this recipe, the cilantro is added at the beginning of the cook time with the tomatoes, onion, bell pepper, garlic, vinegar, and seasonings. As it cooks, the cilantro softens and blends into the salsa, giving the finished recipe a more mellow cilantro flavor throughout.

How To Make Homemade Salsa In The Crock-Pot

Slow Cooker

1. Add all ingredients to the slow cooker. Stir to mix well.
2. Cook HIGH 1-2 hours or LOW 2-4.
3. Let salsa cool. Once cooled, blend to desired consistency.

Instant Pot

1. Add all the ingredients to the pressure cooker. Stir to mix well.
2. Close lid and seal valve. Set high pressure and cook 15 minutes. Quick release pressure.
3. Let salsa cool. Once cooled, blend to desired consistency.

Why You Will Love This Recipe

• It uses fresh ingredients. Fresh tomatoes, onion, bell pepper, garlic, and cilantro give this salsa a bright homemade flavor.
• The slow cooker does the work. Add everything to the crockpot and let it cook until the vegetables soften and the flavors come together.
• It is easy to customize. Make it chunky or smooth, mild or spicy, depending on your preference.
• It is versatile. Serve it as a dip, condiment, topping, or cooking sauce.
• It is a great way to use tomatoes. This is a good recipe for fresh garden tomatoes or tomatoes that need to be used up.

FAQS & Tips

What type of tomatoes should you use?

Roma tomatoes are a great choice for slow cooker salsa because they are meaty and have less water than other tomato varieties.  You can also use vine-ripened tomatoes, beefsteak tomatoes, or fresh garden tomatoes. Just keep in mind that juicier tomatoes may release more liquid as they cook, so you may need to drain off some excess liquid or cook the salsa uncovered at the end to thicken it.

If there’s too much liquid, what should you do?

If your salsa has too much liquid, cook it uncovered on HIGH for 20 to 30 minutes to help some of the liquid evaporate. You can also carefully drain off some of the excess liquid before blending.

Is this spicy?

It’s not. For more heat, add a jalapeño, serrano pepper, or a pinch of cayenne pepper. Adjust to your liking by removing the seeds and ribs for less spice, or leaving them in for more heat.

How do you blend this down?

An immersion blender is the easiest way to blend slow cooker salsa because you can blend it directly in the slow cooker. Blend a little for a chunky salsa or blend longer for a smoother consistency. If you do not have an immersion blender, you can also use a regular blender or food processor. If you do, let the salsa cool slightly first and blend in batches to avoid splattering. Be careful blending hot liquids!

Can you use this for canning?

I have not tried. This homemade salsa is for refrigerator or freezer storage only. It is not a tested canning recipe.

How do you serve this?

Serve this crockpot salsa with tortilla chips, tacos, burritos, nachos, quesadillas, or enchiladas. It also works well spooned over grilled meats, seafood, eggs, rice bowls, taco salads, or even baked potatoes.

How do you store leftovers?

Let the salsa cool completely before storing. Store leftover slow cooker salsa in an airtight container in the refrigerator for up to 5 days. To freeze, transfer the cooled salsa to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

What size slow cooker did you use?

I use a 3.5-quart slow cooker for this recipe. Feeding a larger crowd? Double the recipe and use a larger slow cooker. 

Condiment Recipes 

• BBQ Sauce

• Ghee

• Coconut-Curry Sauce

• Salsa Verde

Slow Cooker Salsa

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Slow cooker salsa is an easy homemade salsa recipe made with fresh ingredients. Everything cooks low and slow until the vegetables soften and the flavors blend together into a fresh, flavorful salsa. This crockpot salsa is a great way to use fresh tomatoes, especially during tomato season. Serve it with tortilla chips, spoon it over tacos, use it on grilled meats, or add it to bowls, eggs, burritos, and more.

• Author: Shannon Epstein
• Prep Time: 10 mins
• Cook Time: 2 hours
• Total Time: 2 hours 10 mins
• Yield: 4 cups 1x

Ingredients

Units USM Scale 1x2x3x

• 2 pounds tomatoes, chopped
• 1 small onion, chopped
• 1 bell pepper, chopped
• 1 garlic clove, minced
• 1 tablespoon white vinegar
• 1 teaspoon salt (or more)
• 1/2 teaspoon cumin
• 1/4 teaspoon pepper
• 1/4 cup fresh cilantro, chopped

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Instructions

Slow Cooker

1. Add all ingredients to the slow cooker. Stir to mix well.
2. Cook HIGH 1-2 hours or LOW 2-4.
3. Let salsa cool. Once cooled, blend to desired consistency.

Instant Pot

1. Add all the ingredients to the pressure cooker. Stir to mix well.
2. Close lid and seal valve. Set high pressure and cook 15 minutes. Quick release pressure.
3. Let salsa cool. Once cooled, blend to desired consistency.

Notes

You do NOT need to add a cup of liquid to the electric pressure cooker

Nutrition

• Serving Size: cups
• Calories: 64
• Sugar: 8.1 g
• Fat: 0.6 g
• Saturated Fat: 0.1 g
• Carbohydrates: 13.6 g
• Fiber: 3.8 g
• Protein: 2.5 g
• Cholesterol: 0 mg

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