Slow Cooker/Crock Pot Restaurant Style Salsa PLUS Canning Instructions

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You know when you go to your favorite Mexican restaurant and they give you the chips & salsa that you just can’t seem to get enough of? Yeah, this salsa is just like that…

Slow Cooker/Crock Pot Salsa PLUS Canning Instructions

Carol

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Servings 0

Ingredients

  

• 7 cups red tomatoes chopped – cherry tomatoes are AWESOME for their sweetness but you can use any kind!
• 2 large onions
• 1 green bell pepper
• 1 red bell pepper
• 4 jalapeno peppers chopped (seeds can be left in for more heat)
• ¼ cup apple cider vinegar
• 1 teaspoon ground coriander
• 1 tablespoons fresh chopped cilantro
• 3 tablespoons fresh chopped basil
• 1-2 teaspoons salt to taste

Instructions

 

• In a slow cooker add onions, peppers, tomatoes, apple cider vinegar, and coriander.
• Cook on low for 4-5 hours or high for 3-4.
• Right before salsa is done cooking, add in the cilantro, and basil.
• Allow to slightly cool.
• 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 canned for future use.
• Canning Instructions
• Use BallFreshTech Canner - 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.  
• 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.  
• This will keep for about 1 year

Keyword crock pot salsa, fresh salsa, how to can salsa, restaurant style salsa, salsa, slow cooker salsa

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