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Ingredients
- 10 x plum tomatoes
- 2 x jalapeno peppers
- 1 sm onion
- 2 x cloves of garlic
Directions
- Core the tomatoes and make a slice in the side of two of them, push a peeled clove of garlic inside and toss them all whole in crockpot.
- You can use the peppers without removing the seeds just cut off stems, or possibly if you do not like salsa really warm, cut them in two and remove seeds...toss them in crockpot. Cut the onion into quarters and toss it in too.
- Cook on high setting 2 1/2 to 3 hrs or possibly till veg are tender...some may brown a bit but which's ok...gives a roasted flavor.
- When veg are tender ladle the warm mix into a blender, add in 1/2 tsp. salt and 1/4 c. fresh cilantro leaves.
- Blend, refrigerateand enjoy! (this makes a smooth salsa...if desired it chunkier...just blend half of the veg. with the cilantro and salt. Then pulse the rest a couple times just until minced a bit...mix all together.)
- Yield: 4 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1440g | |
| Calories 283 | |
| Calories from Fat 25 | 9% |
| Total Fat 2.94g | 4% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 71mg | 3% |
| Potassium 3360mg | 96% |
| Total Carbs 61.92g | 17% |
| Dietary Fiber 18.1g | 60% |
| Sugars 39.04g | 26% |
| Protein 13.22g | 21% |
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