Here's the Dish: Slow-Cooker Salsa

This weekend marks our annual Salsa Making Party, where we get together with friends and can enough homemade salsa to last until next year. It's a good thing too, since we have been up to our ears in tomatoes and hot peppers for weeks now. I've had to find some creative ways to use them, and some we've given away. A few weeks ago, I was craving fresh salsa, and it just so happened that we had a bunch of ripe tomatoes. I found this recipe for making it in a slow cooker, and that seemed like just the thing to do, since I love using mine. It's very easy, and takes no time at all to whip up. In fact, I made a batch this evening ~ put all the ingredients together, then we went for a long walk, ate Thai food for dinner, and by the time we got home, it was ready! What follows is a basic recipe that yields 2 cups or 8 servings. Somehow, I've ended up with closer to eight cups ~ go figure. Feel free to play with the ingredients until you get the flavor and level of heat just right for you.

Ingredients:

10 plum tomatoes, cored

2 garlic cloves (or more!)

1 medium sized onion, cut in wedges

2-3 jalapeno peppers

half of a medium sized green bell pepper, chopped

1/4 cup cilantro or parsley leaves

1/2 tsp. salt

1/4 tsp. black pepper

Cut a small slit in two tomatoes. Insert a garlic clove in each slit. Place tomatoes in slow cooker. The nifty tool in the picture is from The Pampered Chef, and it is good for coring tomatoes. Cut stems off jalapenos. Remove seeds for a milder salsa. Place jalapenos in slow cooker. Add chopped bell pepper. There's Mr. V ~ he insisted on helping with the hot peppers. This recipe is very "man friendly" ~ haha.

Looks so pretty! Cover. Cook on High for 2-3 hours. Cool.

In a blender, combine the tomato mixture, cilantro and salt. Process until smooth. Refrigerate leftovers.

The finished product ~ tastes so good with Tortilla chips, eggs, on a baked potato . . . even grilled chicken. The possibilities are many!