My husband is somewhat of a salsa snob. Can't be to "tomatoey", has to have just the right heat, needs to have optimal texture - chunky but not TOO chunky. I dared to try concocting my own for a New Years Day pot luck with the family and to my surprise, it got his stamp of approval. I originally set out to make a fresh blender salsa (trying out the new Ninja we got for Christmas), but found that they used mostly canned ingredients because there was no cooking involved. I came across a few recipes for one pot and slow cooked salsas with fresh produce and combined a few of those ideas to my tasting. Another perk, budget friendly - $10 for a recipe that makes around 5 mason jars full of fresh salsa. Happy 2014 - enjoy!
Ingredients:
7-10 fresh Roma tomatoes, whole
1 28oz can whole tomatoes
1 white onion, peeled and quartered
2 small jalapeños, tops removed
3 cloves garlic, peeled
1/4 teaspoon cumin
1 teaspoon honey
1 lime
1 bunch cilantro
Salt to taste
Place first 7 ingredients into slow cooker and set to low for 2 1/2-3 hours until fresh Roma tomatoes skins have split from meat of tomato.
Transfer slow cooked ingredients to blender. Remove cilantro leaves from stems and add to blender and lock lid. Pulse 7-8 times until the salsa consistency is to your liking. *For smaller blenders, split into 1-3 batches for pulsing but ensure to place end result of batches into one bowl and stir to mix.
Add salt and juice of 1/2-1 lime to your tasting. Let stand at room temperature for 1 hour to cool and then refrigerate.
*For a milder salsa, cut recipe down to 1 jalapeño or cut lengthwise to remove rib and seeds.
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