Slow Cooker Salsa
Ingredients:
7 cups red tomatoes, chopped
2 large onions, (I used 1 red and 1 white onion)
1 red capsicum, chopped
1 green capsicum, chopped
4 jalapeno peppers, chopped (leave seeds in for more heat)
¼ cup apple cider vinegar
1 teaspoon ground coriander
1 tablespoons fresh, chopped coriander
3 tablespoons fresh chopped basil
1 tablespoon fresh chopped sage
1-2 teaspoons salt (to taste)
Serves:
Preparation time: 10 minutes - 4 hours
Method:
In a slow cooker add 7 cups chopped red tomatoes, 2 large onions, 1 chopped red bell pepper, 1 chopped green bell pepper, 4 chopped jalapeno peppers, ¼ cup apple cider vinegar, and 1 teaspoon ground coriander.
Cook on LOW for 4-5 hours or HIGH for 3 hours.
Right before it is done, add 1 tablespoon fresh chopped coriander, 3 tablespoons fresh chopped basil, and 1 tablespoon fresh chopped sage.Allow the salsa to cool before spooning the salsa into a blender or food processor. Pulse until it is the desired thickness. Add 1-2 teaspoons salt, to taste. This salsa is easy to freeze or you can can it for future use.
Contributor: Cam