Crock Pot Salsa

I just made this recipe over the weekend and it was so yummy and such a different way to make salsa.

10 roma tomatoes
3 cloves of garlic
1 small-medium onion
2 jalapeno peppers
1/4 cup cilantro
1/2 tsp Salt (I actually used alittle more)
2 TBSP white vinegar

Core tomatoes and stick three garlic cloves in three of the tomatoes, peel and cut onion (chunky) and cut off stems of jalapeno and remove seeds (unless you want it SPICY) Place tomatoes, onion and jalapenos in crock pot and cook on high for 2 1/2-3 hours.

Let cool

Then place all the crock pot mixture and the rest of the ingredients in a blender and mix. I let mine sit in the fridge for a few hours before we ate it and it was really yummy. Serve with tortilla chips.

two fresh Avocado Salsas

Morgans Salsa:

2-3 avocados (diced)
6 Roma tomatoes (diced)
1 small can of corn (or fresh off the cob but you will have to cook it first)
1 can black beans
1/2 onion (finely chopped)
garlic salt (to taste)
Italian dressing (to taste)

*My sister in law made this at our last family dinner and it was delicious with some corn chips.

My usual avocado salsa:

2-3 avocados (diced)
6 Roma tomatoes (diced)
a handful of cilanto (chopped)
3 green onions (thinly sliced)
2-3 limes (squeeze juice, to taste)
finely chopped garlic (to taste)
1 small can corn
1 jalapeno (finely chopped and seeded)
salt (to taste)

*I use this recipe for lots of things...chips, salads, enchiladas, tacos, whatever sounds good! Also, the picture above is the last batch of salsa I made with some of our tomatoes from our garden (not Romas) and some from the Herfels garden. It turned out really good and I didn't use corn, avocados or green onions ( I used a Vidalia onion instead) so it's a versatile recipe.