crock pot salsa

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 Salsa


  • 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)

Ingredients (8)


  • 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 you can can it for future use.

Horizontal 2 (6)

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