Do you love homemade salsa? Our homemade crock pot salsa is so simple to throw together and has that great made from scratch taste!
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Cris here.
I absolutely love the mild salsa at our local Mexican restaurant. So, I decided to fight my winter blues with a burst of summer and try my hand at making my own salsa from scratch. Now you have to know that I am a total light weight when it comes to heat, so we made our salsa with sweet bell peppers instead of hot peppers.
Homemade Crock Pot Salsa Recipe
Since it is winter here in Indiana right now, we added some yellow sunburst tomatoes (similar to grape tomatoes) to the Roma Tomatoes because they are the most flavorful tomatoes at our grocery store this time of year.
Ingredients for Homemade Crock Pot Salsa Recipe
- 8 Roma Tomatoes whole
- 12 oz yellow sunburst tomatoes or grape tomatoes
- 2 sweet onions roughly chopped
- 1 red bell pepper roughly chopped
- 1 green bell pepper roughly chopped
- 1 tablespoon garlic minced
- 28 oz crushed tomatoes
- 1 lime squeezed
- cliantro (to taste) chopped
- salt to taste
- 1 bag tortilla chips
How to make homemade salsa in a crock pot
Place all ingredients in a 4-6 quart slow cooker except lime, salt and cilantro.
Cover and cook on high for 3-4 hours until veggies are tender.
In batches, blend cooked ingredients until salsa reaches desired consistent.
Stir in lime juice, cilantro and salt to taste. Then serve with chips.
Crock Pot Salsa Notes:
- We used a 4.5 Quart Round Crock Pot to whip this up. You could probably make it in a 4 quart slow cooker, but not smaller.
- Our BlendTec Blender was super good and chopping things up fine. Almost too fine. Next time I think I may use our food processor instead.
Printable version of our Homemade Crock Pot Salsa
Homemade Crock Pot Salsa
Ingredients
- 8 Roma Tomatoes whole
- 12 oz yellow sunburst tomatoes or grape tomatoes
- 2 sweet onions roughly chopped
- 1 red bell pepper roughly chopped
- 1 green bell pepper roughly chopped
- 1 tablespoon garlic minced
- 28 oz crushed tomatoes
- 1 lime squeezed
- cliantro (to taste) chopped
- salt to taste
- 1 bag tortilla chips
Instructions
- Place all ingredients in a 4-6 quart slow cooker except lime, salt and cilantro.
- Cover and cook on high for 3-4 hours until veggies are tender..
- In batches, blend cooked ingredients until salsa reaches desired consistent.
- Stir in lime juice, cilantro and salt to taste. Then serve with chips.
Notes
- Nutritional values including calories vary depending on exact ingredients you choose to use.
- We used a 4.5 Quart Round Crock Pot to whip this up. You could probably make it in a 4 quart slow cooker, but not smaller.
- Our BlendTec Blender was super good and chopping things up fine. Almost too fine. Next time I think I may use our food processor instead.
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Would adding a bit of sugar benefit this recipe?
Hi Judi-
The sweetness of the bell peppers were enough to cut the acid for us, but it you feel it needs it, I don’t think it would hurt anything. Enjoy!
Cris
Where’s the Jalapeno’s???
Hi Melanie-
Feel free to add if you want. As I mention in the post, we don’t enjoy the heat, so we left them out. 😉
Why not cut the Roma and Sunburst tomatoes before cooking them?
Hi Sharon-
There is no need. I cut up the peppers and onions so they will cook faster, but the tomatoes cook up just fine and then the blender takes care of chopping them up during that step. Enjoy!
Thank you”
I do enjoy a good salsa! I’ve never made one you cook before. Interesting!
How long does this keep in fridge?
Hi Wendy!
I keep it in the fridge for up to 10 days.
Enjoy!
This is a great Salsa recipe that I will have to try! Hope you are having a great day and thanks so much for sharing with us at Full Plate Thursday.
Miz Helen