Slow-Cooked Salsa

1. 1

   Core tomatoes. Cut a small slit in two tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker.

2. 2

   Cut stems off jalapenos; remove seeds if a milder salsa is desired. 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 (some may brown slightly); cool.

4. 4

   In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

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