Slow Cooked Salsa
Transform your salsa game with this irresistible Slow Cooked Salsa recipe, a medley of fire-roasted flavors and fresh ingredients perfect for any occasion. Roma tomatoes, jalapeño peppers, and red bell pepper are slow-cooked alongside onion and garlic, allowing their natural sweetness and smoky essence to bloom. Enhanced with cumin, smoked paprika, and a splash of zesty lime juice, this salsa strikes the perfect balance of bold and bright flavors. Whether you prefer it chunky or smooth, the versatility of this homemade salsa lets you customize its texture with ease. Ideal for dipping with tortilla chips, elevating tacos, or complementing grilled meats, this easy slow-cooker recipe will become your go-to for gatherings or weeknight meals. Plus, with minimal prep and only 15 minutes of hands-on work, you’ll have a crowd-pleasing dish that tastes like it’s been simmering all day.
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Recipe Information
Ingredients
- 8 pieces Roma tomatoes
- 2 pieces Jalapeño peppers
- 1 piece Red bell pepper
- 1 medium Yellow onion
- 4 pieces Garlic cloves
- 0.5 cup Cilantro leaves
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Wash and roughly chop the Roma tomatoes into quarters. Cut the jalapeño peppers in half lengthwise and remove seeds for a milder salsa (optional). Core and seed the red bell pepper, then chop into large pieces. Peel and quarter the yellow onion. Peel the garlic cloves but leave them whole.
In a slow cooker, add the chopped tomatoes, jalapeños, red bell pepper, onion, and garlic cloves. Drizzle with olive oil and toss gently to coat all the vegetables.
Sprinkle the cumin, smoked paprika, salt, and black pepper over the vegetables. Stir to evenly distribute the spices.
Set your slow cooker to the low heat setting and cook the vegetable mixture for 2.5 to 3 hours, or until the ingredients are very soft and the tomatoes have broken down into a rich sauce.
Carefully transfer the cooked vegetable mixture to a blender or food processor. Add the cilantro leaves and lime juice. Pulse the mixture a few times for a chunky texture or blend until smooth, depending on your preferred consistency.
Taste the salsa and adjust the seasoning, adding more salt or lime juice as needed.
Let the salsa cool to room temperature. Transfer it to an airtight container and refrigerate for at least an hour to allow the flavors to meld together.
Serve the salsa chilled or at room temperature with tortilla chips, tacos, grilled meats, or any dish you enjoy salsa with!
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 23.8 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2499 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
