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

1. Place all ingredients in a 4-6 quart slow cooker except lime, salt and cilantro.

2. Cover and cook on high for 3-4 hours until veggies are tender.

3. In batches, blend cooked ingredients until salsa reaches desired consistent.

4. 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

5 from 5 votes

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Homemade Crock Pot Salsa

Prep Time

10 mins

Cook Time

3 hr

Total Time

3 hr 10 mins

 

Do you love homemade salsa? Our homemade crock pot salsa is so simple to throw together and has that great made from scratch taste!

Course: Side Dish

Cuisine: Mexican

Servings: 4 Cups

Author: Cris

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

1. Place all ingredients in a 4-6 quart slow cooker except lime, salt and cilantro.

2. Cover and cook on high for 3-4 hours until veggies are tender..

3. In batches, blend cooked ingredients until salsa reaches desired consistent.

4. Stir in lime juice, cilantro and salt to taste. Then serve with chips.

Recipe 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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