Summer vegetables are ripe for harvest, but just how can we capture those crisp flavors? This Slow Cooker Restaurant Style Salsa is the perfect way! Most of us agree that bottomless salsa is undoubtedly one of the most tempting perks of our favorite Mexican eateries. With this recipe I can now have those same bold flavors at home!
Mason jars are such lovely way to present this garden fresh salsa. Whether you’re just storing in the fridge or giving a gift to a friend or neighbor, their simple beauty is one I can’t resist!
Now- About this Slow Cooker Restaurant Style Salsa- This is the easiest salsa you will ever make! Don’t forget your slow cooker liner to cut down on clean up time. Just give your vegetables a quick wash, a few rough chops to your veggies, and place them right into your slow cooker with coriander and apple cider vinegar. As cooking time ends, add 1 tablespoon fresh chopped cilantro and 3 tablespoons fresh chopped basil. Adjusting for your own tastes of course. You can make quick work out of your herbs by using kitchen sheers, and skip the cutting board completely in the last step! Allow time for salsa to cool slightly. Transfer to your food processor or blender, and pulse to desired consistency, season with salt. That’s it. All the taste of those garden fresh veggies straight to your table. Enjoy!
Slow Cooker Restaurant Style Salsa Recipe:
- 7 cups chopped red tomatoes– I had a ton of cherry tomatoes, and they worked perfect!
- 2 large onions,
- 1 green bell pepper
- 1 red bell pepper
- 4 jalapeno peppers (seeds can be left in for more heat)
- ¼ cup apple cider vinegar
- 1 tsp ground coriander
- 1 Tbsp fresh chopped cilantro
- 3 Tbsp fresh chopped basil
- 1-2 tsp salt (to taste)
- In a slow cooker add roughly chopped onions, peppers, tomatoes, apple cider vinegar, and coriander.
- Cook on low for 4-5 hours or high for 3-4.
- Right before salsa is done cooking, add in the cilantro, and basil.
- Allow to slightly cool.
- Spoon the salsa in to a blender or food processor. Pulse until it is the desired
- Add in salt to taste.
- For future use, this salsa can be frozen or even canned.