Slow Cooker/crock Pot Salsa Plus Canning Instructions

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

Slow Cooker/crock Pot Salsa Plus Canning Instructions

Slow Cooker/Crock Pot Salsa PLUS Canning Instructions

Slow Cooker/crock Pot Salsa Plus Canning Instructions

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

  1. In a slow cooker add onions, peppers, tomatoes, apple cider vinegar, and coriander.
  2. Cook on low for 4-5 hours or high for 3-4.
  3. Right before salsa is done cooking, add in the cilantro, and basil.
  4. Allow to slightly cool.
  5. Spoon the salsa in to a blender or food processor. Pulse until it is the desired thickness.
  6. Add in salt to taste.
  7. This salsa can be frozen or canned for future use.

Canning Instructions

  1. Use BallFreshTech Canner - it is so worth the splurge if you do a lot of canning.   
  2. If you are using a water bath method in a large pot bring water to a boil.  
  3. Sanitize your canning jars by submerging them for about 5 minutes.  
  4. Use your canning tongs to remove the jars.
  5. Spoon salsa into canning jars leaving about ½ inch of space at the top.  
  6. Wipe the rim and place the lids and rings onto the can.
  7. Using the canning tongs place the jars back into the water bath for about 45 minutes.  
  8. Remove from heat and allow the jars to cool ensuring a secure seal.  
  9. This will keep for about 1 year
© Carol