Prep time: 10 minutes / Cook time: 7 to 8 hours on low
This restaurant-style garden salsa has so many delicious and fresh
ingredients and uses up all of those summer garden tomatoes.
What’s better than homemade salsa to serve to your guests?
Delicious and addictive, it’s also perfect for canning.
Makes about 4 cups
7 cups fresh tomatoes, chopped
2 large onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 jalapeño peppers, seeded and chopped
¼ cup apple cider vinegar
2 garlic cloves, minced
¼ cup chopped fresh cilantro
1. Place the tomatoes, onions, red bell pepper, green bell pepper,
jalapeños, vinegar, and garlic in a 6-quart slow cooker. Stir to
2. Cover and cook on low for 7 to 8 hours, or until the vegetables
3. In batches, spoon the tomato mixture and the cilantro into a
blender or food processor. Pulse until you achieve your desired
4. Refrigerate leftovers.
Per Serving (½ cup): Calories: 62; Total Fat: 0g; Saturated Fat: 0g; Trans Fat:
0g; Polyunsaturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg;
Sodium: 15mg; Carbohydrates: 13g; Fiber: 3g; Sugars: 7g; Protein: 2g
COOKING TIP: The oils from jalapeños can burn your skin, so use
disposable gloves when handling and avoid touching your face.