Slow Cooker Restaurant Style Garden Salsa
This easy Slow Cooker Restaurant Style Garden Salsa is perfect for Cinco de Mayo, Happy Hour at Home, or to serve as a side to your favorite Mexican dishes. It's a great way to use your fresh garden produce.
7 cups fresh tomatoes 2 large onions chopped 1 red bell pepper 1 green bell pepper 2-4 jalapeño peppers depending on your heat preference ¼ cup apple cider vinegar 1 tsp ground coriander 1 tsp dried sage 3 TBSP fresh basil chopped 4 TBSP fresh cilantro chopped 1 tsp salt more or less to taste To your slow cooker, add tomatoes, onions, peppers, apple cider vinegar, and coriander. Cook on low for 4-5 hours or on high for 3 hours. In the last few minutes, add the cilantro, basil, and sage. Allow to cool. You can leave the salsa chunky, or use an immersion blender to puree to your desired consistency. Add salt to taste. *nutrition facts calculated using verywellfit.com
This recipe is perfect for freezing or canning. You can use all your garden produce and preserve it as salsa for later use. Calories: 60 kcal Carbohydrates: 12.8 g Protein: 2.5 g Fat: 0.6 g Saturated Fat: 0.1 g Sodium: 400 mg Potassium: 618 mg Fiber: 3.8 g Sugar: 7.9 g Calcium: 38 mg Iron: 1 mg