Crock Pot Salsa Recipes

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.

CROCKPOT CANNING SALSA

Steps:

• DIRECTIONS:
• Place onions, peppers, tomatoes, garlic, vinegar, and cumin into your crockpot.
• Cook on low for 4-5 hours or high for 3-4.
• Right before salsa is done cooking, add in the cilantro.. Allow to slightly cool for a couple of minutes.
• Spoon the salsa in to a blender or food processor. Pulse until it is the desired thickness. Add in salt to taste.
• This salsa can be frozen or you can can it for future use.
• CANNING INSTRUCTIONS:
• I used a Ball Fresh Tech Automatic Canner and it is so worth the splurge if you do a lot of canning.
• If you are using a water bath method in a large pot bring water to a boil, start by sanitize your canning jars by submerging them for about 5 minutes.
• Use your canning tongs to remove the jars. Spoon salsa into canning jars leaving about ½ inch of space at the top. Wipe the rim and place the lids and rings onto the can.
• Using the canning tongs place the jars back into the water bath for about 45 minutes. Remove from heat and allow the jars to cool ensuring a secure seal.

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 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 SALSA STEAKS

Steps:

• Press garlic cloves into the crock pot using garlic press, or finely mince using another method, adding juice and pulp to the crock. For the beginner cook, 1 Tbs of dry minced garlic can be substituted.
• Add all other ingredients to the crock except steaks.
• Whisk together until well blended and tomato paste is no longer clumpy.
• Submerge steaks in sauce.
• Cover and simmer 4-5 hours on HIGH.

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!

CROCK POT SALSA POT ROAST

Steps:

• Cut excess fat off chuck roast. Rub meat with cumin, chili powder, and garlic powder.
• Put into crock pot and pour salsa over the roast.
• Add an additional half jar of water (6 oz).
• Cook on low for 7-9 hours.