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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. Crock pot cooking indoors or out!
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.
Roma Tomatoes and shallots are used and that gives an extra depth of flavor to chips, tacos, soups plus. The recipe is as easy as 1-2-3 to 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 predominately 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.
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.
If you take a photo of your versatile salsa I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
½cupcilantrofresh, you can use Italian parsley or flat leaf parsley if you don't like cilantro - fresh basil would work great too.
1teaspoonsalt
Instructions
Cut the tomatoes into quarters, take out the cores and throw away.
Cut the shallot in quarters.
Carefully cut off the end of the peppers and remove the seeds. Don't get your fingers near your eyes.
Toss the tomatoes, shallot, garlic and peppers in the crock~pot.
Cover and cook on high 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 stand to cool for about an hour.
(insert) Alternately, if you have an immersion blender you can add the cilantro right away and blend to the consistency you like.
If you don't have an immersion blender (like me) - When cooled - pour into a blender.
Add the cilantro and salt.
Cover and pulse blend.
Ready to eat and it is delicious!
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
Salsa is popular and versatile, is easy to make, and freezes well. Use it plain with chips or as a sauce for many Mexican dishes. The biggest issue in making good freezer salsa is being sure you have boiled off most of the tomato water; otherwise your salsa when thawed will be way too runny.
Once the salsa is ready, pour hot salsa into clean hot pint canning jars, leaving ½-inch headspace. Remove air bubbles, wipe rim and cap each jar as it is filled. Process jars for 40 minutes* in boiling water bath canner. Turn off heat, carefully remove canner lid, and let jars stand for 5 minutes in canner.
Whether it's homemade or store-bought, you can freeze salsa, but remember to make the most of our tips and tricks to get the best out of your frozen salsas. The thicker the salsa, the better it's going to freeze, and the fresher it's going to taste when thawed later on.
Nothing extra but put it in glass jars or in a plastic container or even in freezer bags and it will last for 3-4 months and still taste as delicious as the day you made it. What is this? Plus, salsa has so many great health benefits, and is a pretty healthy snack (depending on the chips you buy to dip).
Homemade salsa will last in the freezer for up to three months as long as you've stored it properly in sealed air-tight containers to prevent freezer burn. It's a good idea to freeze your salsa in usable portions so you can take out only what you need and keep the rest frozen.
We don't recommend using thawed, frozen tomatoes in salsa recipes for canning. The quality of the salsa will not be as good because once the frozen tomatoes are thawed, they will be drier. One solution would be to cut your salsa recipe in half or quarter it.
Deciding on keeping tomato skins on or off is really a matter of taste — and how much time you've got on your hands. You don't need to peel them. After all, tomato skins are edible. However, if you're making a chunky salsa, leaving skins on is fine – as long as the texture doesn't bother you.
How do you preserve salsa without canning? For homemade salsa, add a little lemon juice/vinegar during preparation before storing. Consume within 2–3 days as tomato puree ferments over time when stored naturally. Another option is to put in an airtight container & freeze.
All salsa with added bottled lemon juice tested well below a pH of 4.6 needed to prevent botulism. All varieties of salsa without added lemon juice tested above 4.6 and a risk for botulism. This research explains why an acid must be added to tomatoes when home canning them to lower the pH and prevent botulism.
The acid ingredients in salsa help preserve it. You must add acid to canned salsa because the natural acidity may not be high enough. Commonly used acids are vinegar and bottled lemon juice.
Use only straight-sided Mason jars for freezing. Instead of using a glass Mason jar, try a plastic tub. Plastic tubs are safe for freezing temperatures, and are great for storing jam, salsa, dairy, and other foods. They are slightly flared at the top, making it easy to remove your frozen product.
Fortunately, there's an easy way to thicken this kind of salsa to your exact liking: tomato paste. A tablespoon or two could be just what you need to tighten up your sauce but do keep in mind that not all salsas are the same.
Homemade salsa generally lasts for 3-7 days in the fridge. Store-bought salsa lasts up to 2 weeks after opening if refrigerated properly. An unopened jar of store-bought salsa can last up to a year without refrigeration.
Most unopened store-bought salsa brands will last for 12-18 months in a kitchen cabinet or pantry. Just be sure the salsa jars are stored in a cool and dark place.
A: Stews, soups, sauces and salsas may be vacuumed-packaged in a canister or Mason jar in the refrigerator. To freeze these items in a FoodSaver Bag, these foods must be frozen overnight before vacuum sealing.
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