This salsa recipe is so easy & good you might never buy store-bought again. Using fresh ingredients, you’ll have restaurant-style salsa made right in your slow cooker.
I make slow cooker salsa recipe all the time but it’s been a hard recipe for me to get to the blog. “A couple of tomatoes, little bit of salt, some cilantro, little bit of pepper” you get where I’m going here right? It’s one of those recipes I usually don’t use measurements for. After you make it once or twice, you probably won’t use any measurements either.
Throw everything in the slow cooker and let it go. You don’t even need to chop the vegetables if you don’t have time. I like to do so though, I to make it cook a little faster.
Like spicy? Keep the seeds in the jalapeño. Like chunky salsa? Mash it with a fork rather than a blender. Personally, I like mine medium – not too chunky, not too watery so I use an immersion blender.
- 3 large tomatoes, chopped
- 1 small onion, chopped
- 1 bell pepper, chopped
- 1 garlic clove, minced
- 1 tbsp white vinegar
- 1 tsp salt
- ½ tsp cumin
- ¼ tsp pepper
- ¼ cup fresh cilantro
- Add all ingredients to the slow cooker.
- Cook HIGH 1-2 or LOW 2-4.
How much salsa this makes will depend on how large your tomatoes are. My last batch made approximately 4 cups. Prefer salsa verde? Swap out the tomatoes for 1 lb. of tomatillos.