Crock Pot Nectarine Salsa Recipes

CHEF JOHN'S NECTARINE SALSA

Steps:

• Combine nectarines, bell pepper, onions, jalapeno pepper, and cilantro in a bowl. Stir in lime juice, olive oil, salt, and cayenne pepper.
• Cover bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour.
• Before serving, stir in black pepper. Add a pinch more salt, if needed.

HOMEMADE CROCK POT SALSA

Steps:

• Place all ingredients in a 4-6 quart slow cooker except lime, salt and cilantro.
• Cover and cook on high for 3-4 hours until veggies are tender..
• In batches, blend cooked ingredients until salsa reaches desired consistent.
• Stir in lime juice, cilantro and salt to taste. Then serve with chips.

NECTARINE SALSA

Steps:

• In a bowl, mix the nectarines, onion, vinegar, sugar, cilantro, salt, and pepper. Allow to sit 5 minutes.
• In a skillet over medium heat, cook and stir the nectarine mixture 10 minutes, until onion and nectarines are tender and lightly browned.

EASY CROCK POT SALSA CHICKEN

Steps:

• Place first four ingredients in crock pot.
• Cook on low 6-8 hours.
• 30-60 minutes prior to serving, remove chicken, shred and return to crock pot.
• To serve, use chicken mixture as filling inside tortillas.
• Add desired condiments.

CROCK POT SALSA

Steps:

• Cut a small slit in two tomatoes; insert a garlic clove in each. Place tomatoes and onion in slow cooker. Cut stem off jalapenos; remove seeds if a milder salsa is desired. Place peppers in slow cooker. Cover and cook on high for 2 1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. In blender, combine tomato mixture parsley and salt . Process until smooth. Refrigerate leftovers. Also freezes well.
• I use my hand blender to process, then I can chop it all right in the slow cooker and don't have to transfer it to blender container.

CROCK POT NECTARINE CHUTNEY

Steps:

• Place the following in the crock pot: nectarines, brown sugar, vinegar, ginger, salt, onion, mustard, cinnamon, cloves.
• Stir and, on the low setting, allow to cook for 4 hours. Taste and adjust seasonings if desired.
• Allow chutney to cool and then add the almonds and refrigerate.
• This is a nice condiment/topping for baked pork roast or even on a small beef steak.
• This chutney can be used as a base for Henry Bain Sauce.

SLOW-COOKED SALSA

Steps:

• 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 for 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.

CROCK POT CHICKEN SALSA

Steps:

• Place frozen or unfrozen chicken in crockpot.
• Pour one jar of salsa on top of chicken.
• Pour two drained cans of corn and two drained cans of black beans on top.
• Pour taco seasoning on top.
• Pour last jar of salsa on top.
• Add 8 oz. of water if necessary.
• Cook for 8 hours on low or 4 hours on high.
• 30 minutes prior to serving shred chicken and place back in crockpot.
• Place over rice or tortillas and add your favorite toppings!