My husband and I are huge fans of chips and dip. Our first choice is always salsa with tortilla chips. We generally like our salsa with a little heat, but as long as the flavor is there, we'll eat it!
My parents make homemade salsa every year and I love the way that you can control the levels of heat and spices when you make it yourself. They can theirs in mason jars, but when I decided to make a batch, I didn't have any mason jars available. Deciding to make it anyway, I chose to try a batch in the crock pot, then freeze it in ziplocs. It worked so well! We just pull a package out to thaw when we want some chips & salsa. We've also used it to bump up the flavor in some pasta dishes and to top off some yummy tacos.
Ingredients
4 lb. tomatoes, quartered & core removed
5 tsp. garlic paste
2 onions, quarters
6 fresh jalapenos, ends cut off, halved & seeds removed
4 green onions
1 tsp. salt
1/2 c. fresh cilantro, chopped
2 Tbsp. canned jalapenos, chopped
garlic powder, to taste
chili powder, to taste
Directions
Combine tomatoes, garlic paste, onions, and fresh jalapenos in a crockpot.
Cook on high for 2 1/2-3 hours, stirring as necessary.
Remove lid and allow to cool for at least 1 hour.
Add the green onions and the salt.
Carefully scoop some into the blender and blend to desired consistency.
Pour into a large bowl.
Continue with remaining mixture until it is all blended.
Cover and refrigerate until completely cool.
Stir in cilantro, canned jalapenos, and sprinkle in some garlic powder and chili powder.
Stir in up and taste.
Add more seasonings or salt, if needed, to reach desired flavor/heat level.
Store in an airtight container in the fridge for up to a week, or divide portions into freezer bags to freeze.
When quartering the tomatoes, I just cut the hard core out and left the seeds in. If you're opposed to "seedy salsa", just scoop the "guts" out, too. :)
Be sure to wear gloves and not touch your face when cutting the jalapenos.
Use your judgement when deciding on the peppers. Use more for extra heat, less for a more mild salsa. You could even experiment with different types of hot peppers to find your favorite!
Combine tomatoes, garlic paste, onions, and fresh jalapenos in a crockpot.
Cook on high for 2 1/2-3 hours, stirring as necessary.
The pot gets pretty full, but don't worry about it. It cooks down a lot!
Remove lid and allow to cool for at least 1 hour.
Add the green onions and the salt.
I left the onion stems whole since they will just get chopped in the blender. Less work is better! :)
Carefully scoop some into the blender and blend to desired consistency.
Pour into a large bowl.
Continue with remaining mixture until it is all blended.
Cover and refrigerate until completely cool.
Stir in cilantro, canned jalapenos, and sprinkle in some garlic powder and chili powder.
Stir in up and taste.
Add more seasonings or salt, if needed, to reach desired flavor/heat level.
Store in an airtight container in the fridge for up to a week, or divide portions into freezer bags to freeze.
Or just take a bowl outside to enjoy while appreciating the view. :)
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