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Slow-cooker salsa


A lovely rich, spicy salsa.

5 mins

3 hours 30 mins

20 kcals

serves 10



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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Slow-cooker salsa

  • Author: Pip Payne
  • Total Time: 5 minutes
  • Yield: 10 1x


a lovely rich, spicy salsa.



  • 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)


  1. Pop all of the ingredients into the slow cooker
  2. Cook on low for 3.5 hours
  3. 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.
  4. Allow to cool, transfer to a sterilised jar and keep in the fridge for up to 5 days, then freeze any leftovers in portions.
  • Prep Time: 5 minutes

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