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Slow Cooker Restaurant Style Garden Salsa has so many delicious and fresh ingredients and uses up all of those garden tomatoes. It is so addicting you won’t be able to get enough! It is also perfect for canning.
This is the time of summer where the gardens are getting full of fresh veggies. If you are wondering what to do with all of those garden veggies make this salsa ASAP! This salsa uses 7 cups of fresh tomatoes and is full of such amazing flavor.
This salsa is seriously amazing. You know the addicting restaurant salsa that you just can’t get enough of it? This is that salsa and you can make it right at home!
I like using the combination of tomatoes, onions, jalapeños, red and green bell pepper, and fresh herbs. These simple ingredients come together for big flavor.
And you want to hear the best part? It is made in your slow cooker!
Cooking it in the slow cooker allows all of the fresh veggies to blend together and bring out the flavor. The veggies soften and create the best salsa EVER! I love the this recipe makes a lot of salsa and you are able to can it, or give it to your neighbors.
This salsa is incredible and you are going to agree that it is the best that you have ever made! I like a mild salsa so I suggest adding in an extra jalapeño or leaving in the seeds for more of a kick. This is so easy to make and only about 1o minutes of chopping are involved to create the best restaurant style salsa right in your slow cooker!
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Slow Cooker Restaurant Style Garden Salsa
Ingredients
- 7 cups red tomatoes chopped
- 2 large onions (I used 1 red and 1 white onion)
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 4 jalapeno peppers chopped (leave seeds in for more heat)
- 1/4 cup apple cider vinegar
- 1 teaspoon ground coriander
- 1 tablespoons fresh chopped cilantro
- 3 tablespoons fresh chopped basil
- 1 tablespoon fresh chopped sage
- 1-2 teaspoons salt to taste
Instructions
- In a slow cooker add tomatoes, onions, peppers, apple cider vinegar, and coriander. Cook on low for 4-5 hours or high for 3-Right before it is done add in the cilantro, basil, and sage. Let it cool for a bit.
- Spoon the salsa in to a blender or food processor. Pulse until it is the desired thickness. Add in salt to taste. This salsa is easy to freeze or you can can it for future use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe few days ago…to the tee…had to throw it out…it was rotten. The apple cider was over whelming. Be warned!
This Salsa recipe is very good , I did tweak it a small amount I added a big table spoon plop of minced garlic and I added 2 smoked Chipolte peppers, and I replaced the 2 bell peppers with 5 thinner walled sweet banana peppers.
I am a fan and I will make again perhaps with out Cilantro next time.
Over all a great starting point and adjust it to taste or what you have available .
I had several very ripe tomatoes that I chopped up but only got about 4 cups out of them. I threw in a handful of grape tomatoes I had around to use them up. Put in a small can of canned green chiles, 4-5 garlic cloves; had dried sage available. I used all other listed ingredients and my hand held blender— my final product was pretty darn good with the expected consistency. I was pleasantly surprised that my salsa was not runny despite the amount of liquid present after the cook down. This is a great recipe to play around with and adjust to one’s taste. Thanks for this!
Hi, Alyssa:
A question was asked, I think you might have missed. So I will re-ask it:
I assume the tomato skins are removed and the seeds are taken out, so just the flesh of the tomato is actually used?
Thanks
Yes, that is correct!
My neighbor makes salsa but it is TOO WATERY! Bless his heart I know it is a lot of work but it is awful. How can this be remedied?
The tomatoes can be drained and use the outside of them rather than the whole tomato. Sometime the tomato is too juicy which can cause the salsa to be watery. Hope that helps! XOXO
I like this recipe, but wish you would give info about freezing or canning since it was mentioned in the recipe.
Still questions not answered about how long in fridge this lasts??
This will last about 2 weeks in the refrigerator.