Slow Cooker Restaurant Style Salsa is a great easy salsa recipe you don’t have to stand in the kitchen all day with!
Slow Cooker Restaurant Style Salsa
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!
If you’re really into having fresh homemade salsa all year, you can definitely can this recipe! I prefer to can with a water bath, since that was what I learned! Find canning supplies easily on Amazon. During the later parts of summer, I like to look for canning supplies at Walmart on clearance 😉
Hope you enjoy this salsa! Print your recipe below!
Slow Cooker Restaurant Style Salsa Recipe:
This salsa can be made in your slow cooker, so if you're a fan of less time in the kitchen this is a great go-to recipe!
- 7 cups tomatoes fresh, any variety
- 2 onions large, any variety
- 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 coriander ground, dried
- 1 Tbsp cilantro fresh chopped
- 3 Tbsp basil fresh chopped, preferred
- 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 thickness. I prefer my salsa more on the chunky side.
Add in salt to taste. I usually add in salt, pulse, and add in more as I go.
For future use, this salsa can be frozen or even canned.