a lovely rich, spicy salsa.
3 hours 30 mins
I’m all for a jar of salsa and that’s usually what I will use if I’m having Mexican, but it’s so easy to do and I really fancied having a go in the slow cooker- this also means no need for the unnecessary amount of oil, salt and sugar that you might get in a shop-bought one. If you follow this blog you will know how much I love my slow-cooker- I think it’s just being able to throw everything in and leave it- pretty lazy cooking for amazing results!
This makes a good sized batch of salsa- I keep it in a jar in the fridge where it will last for about a week (probably a bit more). I then use it as a topping for fajitas, a dip, and it’s also great if you dollop it on a chicken breast, cover with cheese and bake.
I haven’t yet found anywhere near where I live that sells fresh jalapenos, if I did I would use these here. But it’s easy to get hold of the jars of sliced jalapenos- I’ve had lovely big jars from Home Bargains and Tesco, and these still taste amazing and give a great level of spice.
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- 1 red onion finely chopped
- 2 tins chopped tomatoes
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chilli powder
- 1 tsp salt
- 1 tbsp red wine vinegar
- 2 tbsp tomato puree
- 1 handful jalapenos from a jar roughly chopped
- Pop all of the ingredients into the slow cooker
- Cook on low for 3.5 hours
- If the salsa seems quite watery at the end of cooking then give it a bubble on high without the lid on for 20 mins or so.
- Allow to cool, transfer to a sterilised jar and keep in the fridge for up to 5 days, then freeze any leftovers in portions.