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Published: . Last Updated: by: Ginny McMeans
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This Salsa Recipe from the slow cooker is made with fresh tomatoes. It is so delicious and it adds a homemade depth of flavor to your chips, tacos, sandwiches, soups and much more. Crock pot cooking indoors or out!
Three little words that mean so much. No, not that. Although those three little words are quite wonderful I am talking about Slow Cooker Salsa!
A refreshing salsa recipe that is versatile enough to go into and on top of just about any savory recipe you can think of.
Roma Tomatoes and shallots are used and that gives an extra depth of flavor to chips, tacos, soups plus. The recipe is as easy as 1-2-3 to you'll get a wonderful salsa you can be proud to serve.
Southwest food is a mainstay in my life. This salsa recipe is a bit of a spin-off because it can be used in many ways that are not predominately Mexican style.
Mix it in with corn or a veggie medley and it would be a great side dish. Add it to a beans and rice recipe and you can go in another direction such as Cajun.
The lucky thing is that itabsolutelyfills the bill when you have a taco that needs a finishing touch too.
Another popular recipe that would work greatwith this salsa is Slow Cooker Black Bean Burritos. That recipe calls for 'your favorite salsa'. So, guess what? I use this one.
Can you freeze salsa
Yes! At our house, Ihavesmall servings in the freezer so that I can grab one at any time tospice up a meal. You can do this too with no problem at all.
Keep this salsa on hand and you not only will have a great dip but your meal planning will also go much easier.
If you take a photo of your versatile salsa I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
½cupcilantrofresh, you can use Italian parsley or flat leaf parsley if you don't like cilantro - fresh basil would work great too.
1teaspoonsalt
Instructions
Cut the tomatoes into quarters, take out the cores and throw away.
Cut the shallot in quarters.
Carefully cut off the end of the peppers and remove the seeds. Don't get your fingers near your eyes.
Toss the tomatoes, shallot, garlic and peppers in the crock~pot.
Cover and cook on high 2 ½ hours.
Stir a couple of times during cooking so that the shallot does not stick to the sides.
When the time is up - turn off the slow cooker, take off the lid and let stand to cool for about an hour.
(insert) Alternately, if you have an immersion blender you can add the cilantro right away and blend to the consistency you like.
If you don't have an immersion blender (like me) - When cooled - pour into a blender.
Add the cilantro and salt.
Cover and pulse blend.
Ready to eat and it is delicious!
Notes
The salsa will keep in the fridge for a week or you can freeze it for 3 months. I freeze it in half cup and full cup sizes so I can take one out and use it in another recipe, like in burritos, or use it as a dip. So good!
IF FREEZING:
Let cool to room temperature. Package in rigid sided containers as defined in my article How to Prepare Food for the Freezer
Salsa is popular and versatile, is easy to make, and freezes well. Use it plain with chips or as a sauce for many Mexican dishes. The biggest issue in making good freezer salsa is being sure you have boiled off most of the tomato water; otherwise your salsa when thawed will be way too runny.
We don't recommend using thawed, frozen tomatoes in salsa recipes for canning. The quality of the salsa will not be as good because once the frozen tomatoes are thawed, they will be drier. One solution would be to cut your salsa recipe in half or quarter it.
Canning is a great option, but there's a bit of a learning curve involved there. Thankfully, salsa freezes well if you follow a few simple guidelines. Freezing salsa works best if you make cooked salsa, as opposed to pico de gallo which is uncooked.
Salsas have many tomatoes in them, which can give you a watery texture once the salsa has been frozen and then defrosted. If you're freezing homemade salsa, it's super important to make sure that you remove as much excess water as you can.
It will be safe to eat after that, but the taste or texture may start to degrade a bit. Thawed salsa can be kept in the refrigerator for 5 to 7 days. To ensure the salsa stays fresh for as long as possible, store it in an airtight container and keep it at 40 degrees Fahrenheit or below.
Store your homemade freezer salsa in an airtight container or freezer-safe mason jars, leaving space at the top for expansion. It will stay good for up to 3 months in the freezer. If you're storing it in the fridge instead of the freezer, the salsa will remain fresh for about 5-7 days.
The acid ingredients in salsa help preserve it. You must add acid to canned salsa because the natural acidity may not be high enough. Commonly used acids are vinegar and bottled lemon juice.
- Use whatever freezer containers you have on hand - glass jars with straight sides, plastic containers, silicone containers, or freezer bags. - leave 1/2 to 1 inch headspace to allow for expansion. - let salsa cool completely to avoid condensation build up. - freeze in convenient sizes so you only thaw what you need.
Roma Tomatoes are a popular choice for salsa-making due to their dense and meaty texture, small number of seeds, and full-of-flavor tanginess. Variations of this tomato are sometimes called “plum” or “paste” tomatoes. Red Beefsteak Tomatoes are another favorite for those who favor a juicier tomato in their salsa.
While the freezer does impact a tomato's texture, it doesn't ruin its vibrant, acidic flavor. Some diehard canners will argue that canning tomatoes preserves more of the fresh flavor, and they may be right. But freezing tomatoes is a great alternative, and it's so much easier!
As long as the tomatoes haven't gone from slightly overripe to rotten, they're fine to eat, but may not have the best texture. If you have enough of them, a good use would be to make tomato confit by roasting them in the oven until most of their liquid has evaporated, then removing the skins.
Homemade salsa generally lasts for 3-7 days in the fridge. Store-bought salsa lasts up to 2 weeks after opening if refrigerated properly. An unopened jar of store-bought salsa can last up to a year without refrigeration.
Use only straight-sided Mason jars for freezing. Instead of using a glass Mason jar, try a plastic tub. Plastic tubs are safe for freezing temperatures, and are great for storing jam, salsa, dairy, and other foods. They are slightly flared at the top, making it easy to remove your frozen product.
- Use whatever freezer containers you have on hand - glass jars with straight sides, plastic containers, silicone containers, or freezer bags. - leave 1/2 to 1 inch headspace to allow for expansion.
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