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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