Slow-Cooked Salsa

1. 1

   Cut a small slit in two tomatoes, insert a garlic clove into each slit. Place tomatoes and onion in a slow cooker.

2. 2

   Cut stem off jalapenos; remove seeds for a mild salsa. Place jalapenos in the slow cooker.

3. 3

   Cover and cook on high for 2 1/2 to 3 hours or until vegetables are softened; cool.

4. 4

   In a blender or food processor, combine the tomato mixture, cilantro and salt if desired; cover and process until smooth.

5. 5

   Serve with tortilla chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.