Name: Slow-cooker salsa
Prep time: 5 min
Total time: 5 min
Yield: 10
Ingredients: 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)

Description

a lovely rich, spicy salsa.

Syn-free

Ingredients

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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)

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Instructions

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.

Prep Time: 5 minutes