Crockpot Salsa
It’s that time of year when gardens are pouring with tomatoes! Don’t let them go to waste! Pull out your crockpot and make this delicious Crockpot Salsa!
This is really so simple! Don’t worry about the type of tomatoes either. You can use whatever you have. I actually made this salsa with some smaller cherry tomatoes. All of the ingredients go right in the crockpot except for the cilantro and basil. Cook on low for 4-5 hours or high for 3 hours.
Ingredients
- 7 cups red tomatoes chopped
- 2 large onions
- 1 green bell pepper
- 1 red bell pepper
- 4 jalapeno peppers chopped (seeds can be left in for more heat)
- ¼ cup apple cider vinegar
- 1 teaspoon ground coriander
- 1 tablespoons fresh chopped cilantro
- 3 tablespoons fresh chopped basil
- 1-2 teaspoon salt to taste
Instructions
- In a crockpot add 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.
- Add in salt to taste.
- This salsa can be frozen or you can can it for future use.
Now that you have all of this lovely salsa made in your crockpot, save some for later! You can preserve it by canning! This is a great way to store it for your own family or even give it as gifts!
Canning Instructions:
I used a BallFreshTech Canner and it is so worth the splurge if you do a lot of canning.
- If you are using a water bath method in a large pot bring water to a boil.
- Sanitize your canning jars by submerging them for about 5 minutes.
- Use your canning tongs to remove the jars.
- Spoon salsa into canning jars leaving about ½ inch of space at the top.
- Wipe the rim and place the lids and rings onto the can.
- Using the canning tongs place the jars back into the water bath for about 45 minutes.
- Remove from heat and allow the jars to cool ensuring a secure seal.
- This will keep for about 1 year
