Name: Slow-Cooked Salsa
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: about 2 cups
Cuisine: North America, Mexican
Ingredients: 10 plum tomatoes; 2 garlic cloves; 1 small onion, cut into wedges; 2 jalapeno peppers; 1/4 cup cilantro leaves; 1/2 teaspoon salt, optional

I love the fresh taste of homemade salsa, but as a working mother, I don't have much time to make it. So I came up with this slow-cooked version that practically makes itself! —Toni Menard, Lompoc, California

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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Slow-Cooked Salsa

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Yield: about 2 cups

Prep: 15 min

Cook: 2 hours 30 min

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Ingredients

10 plum tomatoes
2 garlic cloves
1 small onion, cut into wedges
2 jalapeno peppers
1/4 cup cilantro leaves
1/2 teaspoon salt, optional

Text Ingredients

Directions

Core tomatoes. Cut a small slit in 2 tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker.

Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker.
Cover and cook on high 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool.
In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.

Nutrition Facts

1/4 cup: 20 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 free food.

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