The perfect easy restaurant style salsa recipe - medium spice level, hardly any chopping, all fresh ingredients (nothing from a can). Leftovers can be frozen too!
2jalapenos(tops removed; for mild salsa remove the seeds)
1green bell pepper(coarsely chopped)
4clovesgarlic(peeled)
1teaspooncumin
½bunchfresh cilantro leaves
1tablespoonlime juice
3green onions(sliced)
salt and pepper to taste
Instructions
Place whole tomatoes, onion, jalapenos, green bell pepper, and garlic in the slow cooker. Cover and cook on high for 3 to 4 hours or until all the vegetables are very tender.
Let the salsa cool slightly. Add half of the fresh cilantro leaves. Transfer to a blender, food processor (or use an immersion blender) and pulse until desired consistency is reached (do not overfill, work in batches if needed).
Add remaining cilantro leaves, cumin, lime juice, and green onions. Salt and pepper to taste.
Notes
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VARIATIONS: 1 (15-ounce) can of diced tomatoes may be used in place of 1 large tomato, regular or fire-roasted tomatoes work well.
TIPS:To make spicier salsa add more jalapenos or a hotter green chili such as habanero. If you need it spicier after cooking, add finely chopped fresh jalapenos or cayenne pepper to taste. Reduce any acidity by adding a small amount of sugar. Increase acidity by adding more lime juice. To make very mild salsa, halve the jalapenos and remove the seeds before cooking.
SERVING SUGGESTIONS: Serve with tortilla chips, or use as a condiment for tacos, burritos, enchiladas, and more.
STORAGE: Store salsa in airtight containers for up to 5 days in the fridge, or you can freeze for up to 5 months.