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Published: . Last Updated: by: Ginny McMeans
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This Salsa Recipe from the slow cooker is made with fresh tomatoes. It is so delicious and it adds a homemade depth of flavor to your chips, tacos, sandwiches, soups and much more. Crock pot cooking indoors or out!
Three little words that mean so much. No, not that. Although those three little words are quite wonderful I am talking about Slow Cooker Salsa!
A refreshing salsa recipe that is versatile enough to go into and on top of just about any savory recipe you can think of.
Roma Tomatoes and shallots are used and that gives an extra depth of flavor to chips, tacos, soups plus. The recipe is as easy as 1-2-3 to you'll get a wonderful salsa you can be proud to serve.
Southwest food is a mainstay in my life. This salsa recipe is a bit of a spin-off because it can be used in many ways that are not predominately Mexican style.
Mix it in with corn or a veggie medley and it would be a great side dish. Add it to a beans and rice recipe and you can go in another direction such as Cajun.
The lucky thing is that itabsolutelyfills the bill when you have a taco that needs a finishing touch too.
Another popular recipe that would work greatwith this salsa is Slow Cooker Black Bean Burritos. That recipe calls for 'your favorite salsa'. So, guess what? I use this one.
Can you freeze salsa
Yes! At our house, Ihavesmall servings in the freezer so that I can grab one at any time tospice up a meal. You can do this too with no problem at all.
Keep this salsa on hand and you not only will have a great dip but your meal planning will also go much easier.
If you take a photo of your versatile salsa I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
½cupcilantrofresh, you can use Italian parsley or flat leaf parsley if you don't like cilantro - fresh basil would work great too.
1teaspoonsalt
Instructions
Cut the tomatoes into quarters, take out the cores and throw away.
Cut the shallot in quarters.
Carefully cut off the end of the peppers and remove the seeds. Don't get your fingers near your eyes.
Toss the tomatoes, shallot, garlic and peppers in the crock~pot.
Cover and cook on high 2 ½ hours.
Stir a couple of times during cooking so that the shallot does not stick to the sides.
When the time is up - turn off the slow cooker, take off the lid and let stand to cool for about an hour.
(insert) Alternately, if you have an immersion blender you can add the cilantro right away and blend to the consistency you like.
If you don't have an immersion blender (like me) - When cooled - pour into a blender.
Add the cilantro and salt.
Cover and pulse blend.
Ready to eat and it is delicious!
Notes
The salsa will keep in the fridge for a week or you can freeze it for 3 months. I freeze it in half cup and full cup sizes so I can take one out and use it in another recipe, like in burritos, or use it as a dip. So good!
IF FREEZING:
Let cool to room temperature. Package in rigid sided containers as defined in my article How to Prepare Food for the Freezer
There is not a better time to make large quantities of tomato sauces or salsas. Canning is often the preferred method to store sauces for use later, but freezing is also an option which many prefer—especially those who have large freezer space.
You can wait until you are ready to make the salsa. Feel like making salsa in December? No problem! Peeling the tomatoes is insanely easy and takes way less time than blanching.
Once the salsa is ready, pour hot salsa into clean hot pint canning jars, leaving ½-inch headspace. Remove air bubbles, wipe rim and cap each jar as it is filled. Process jars for 40 minutes* in boiling water bath canner. Turn off heat, carefully remove canner lid, and let jars stand for 5 minutes in canner.
Homemade salsa generally lasts for 3-7 days in the fridge. Store-bought salsa lasts up to 2 weeks after opening if refrigerated properly. An unopened jar of store-bought salsa can last up to a year without refrigeration.
Freezing salsa works best if you make cooked salsa, as opposed to pico de gallo which is uncooked. This is because fresh tomatoes have a lot of water in them, and when you thaw your salsa it will be watery and soggy which defeats the purpose of pico de gallo.
If kept in resealable containers, then your salsa will stay fresh for at least 4 months. After this time, the sauce itself can start to break down, which will result in a loss of taste and texture when you come to defrost the salsa—leaving you with a watery, not so tasty freezer homemade salsa!
Deciding on keeping tomato skins on or off is really a matter of taste — and how much time you've got on your hands. You don't need to peel them. After all, tomato skins are edible. However, if you're making a chunky salsa, leaving skins on is fine – as long as the texture doesn't bother you.
We don't recommend using thawed, frozen tomatoes in salsa recipes for canning. The quality of the salsa will not be as good because once the frozen tomatoes are thawed, they will be drier. One solution would be to cut your salsa recipe in half or quarter it.
The acid ingredients in salsa help preserve it. You must add acid to canned salsa because the natural acidity may not be high enough. Commonly used acids are vinegar and bottled lemon juice.
How do you preserve salsa without canning? For homemade salsa, add a little lemon juice/vinegar during preparation before storing. Consume within 2–3 days as tomato puree ferments over time when stored naturally. Another option is to put in an airtight container & freeze.
Store your homemade freezer salsa in an airtight container or freezer-safe mason jars, leaving space at the top for expansion. It will stay good for up to 3 months in the freezer. If you're storing it in the fridge instead of the freezer, the salsa will remain fresh for about 5-7 days.
Yes, all salsa can (and eventually will) go bad if you let it hang around too long or don't store it properly. Take the top off your salsa—if you notice a weird odor, visible mold, or if the salsa has darkened in color, it's probably time to toss it.
A salsa made in your own kitchen is made with fresh ingredients and will last for about 1-3 days when properly covered and refrigerated. A store-bought salsa with relatively the same ingredients will also contain preserving agents.
Angela Fraser of North Carolina State recommends a year, to a year and a half, for home canned salsa: If canned and stored properly, its shelf life is about 12 to 18 months. Salsa older than this is safe to eat if the jar is in good condition and the seal is intact. Its quality, however, may be poor.”
Many people have developed their “special" salsa recipe using a unique blend of ingredients. A food safety issue is created when home food preservers use their “special" salsa for home canning. Freezing is the only safe option for preserving untested or original salsa recipes.
While the freezer does impact a tomato's texture, it doesn't ruin its vibrant, acidic flavor. Some diehard canners will argue that canning tomatoes preserves more of the fresh flavor, and they may be right. But freezing tomatoes is a great alternative, and it's so much easier!
Its always best, in my opinion to freeze your sauce separarely. But certainly you can create your own healthy pasta with unlimited types of sauces on it, freeze for up to a few months & have a quick ready to go meal in minutes.
Store your homemade freezer salsa in an airtight container or freezer-safe mason jars, leaving space at the top for expansion. It will stay good for up to 3 months in the freezer. If you're storing it in the fridge instead of the freezer, the salsa will remain fresh for about 5-7 days.
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
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