Serving Size : 6
10 plum tomatoes, cored
2 clove garlic
1 sm onion, cut into wedges
2 jalapeño peppers
1/4 c cilantro or parsley leaves
1/2 teaspoon salt, optional
Cut a small slit in two tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in slow cooker. Cut stem off jalapeños; remove seeds if a milder salsa is desired. Place jalapeños in the slow cooker. Cover and cook on HIGH for 2-1/2 – 3 hours or until the vegetables are softened (some may brown slightly); cool. In a blender or food processor, combine the tomato mixture, cilantro and salt if desired; cover and process until smooth. Refrigerate leftovers.