Slow Coking Thursday

I love summer for many reasons and one of them is fresh fruits and vegetables. They taste so much better, fresh from the garden or farmers market! The recipe for today is one that uses some of those fresh tomatoes. Our family really likes salsa, but I'm afraid it's usually the boughten type. My sister Cheri makes some really good salsa and cans it, but I don't usually have the time for that. I found this recipe last year and we really liked it. It's easy and very tasty!
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Slow Cooked Salsa
10 plum tomatoes, cored
2 garlic gloves
1 small onion, cut into wedges
2 jalapeño peppers
1/4 cup cilantro or parsley leaves
1/2 teaspoon salt
Cut a small slit in two tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in slow cooker. Cut stem of jalapeños; remove seeds if milder salsa is wanted. Add to other ingredients in slow cooker. Cover and cook on high for 2 1/2 to 3 hours or until vegetables are softened (some may brown); cool. In blender or food processor, combine tomato mixture, cilantro and salt; cover and process until smooth. Refrigerate leftovers. Yield: about 2 cups.
Stop over at Diary of a SAHM for more slow cooking recipes.