Crock-pot® Salsa – Family recipes and a few of my own
If you haven’t noticed yet, we love Mexican food! We tend to eat a lot of salsas in the Summer months. Its cold and refreshing. I promise, the Southern Comfort foods will hit the blog, as soon as it’s under 70*
This is my daughter’s favorite salsa.
You’ll need:
- 4-5 tomatoes, diced ( do your best to save most of the juice)
- 3 cans petite diced tomatoes ( do not drain)
- 2 cups diced bell pepper ( any color, I used yellow and green)
- 1 1/2 cups purple onion, chopped
- 2 large Jalapenos ( seeded and diced)
- Juice of two limes ( about an 1/8 of a cup, up to 1/4)
- 1 1/2 tablespoons brown sugar
- 1 teaspoon fresh minced garlic
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/2 cup ( measured after mincing) of fresh Cilantro
- Salt to taste
Combine all of the tomatoes ( and all the juices) , onion, all the peppers, lime juice, brown sugar, garlic powder, cumin, oregano, cilantro and salt into a large bowl and mix well. Then transfer to a crock-pot® and cook on LOW for 2-3 hours ( I normally do three) the cut off the heat and allow to sit until it has COMPLETELY cooled. Ladle into Mason® Jars and keep in the fridge for up to 4 weeks.
I normally get about 2 quarts from this recipe. It can easily be doubled or more to make excess for canning.
Serve with chips or on your favorite Tacos and Burritos!