Slow Cooker Salsa


  • Tomatoes: This recipe calls for Roma tomatoes and fire-roasted canned tomatoes. These are the base of the salsa and give it its fantastic tomato flavor.
  • Other Vegetables: Jalapenos provide a nice kick and amazing flavor, while white onion adds both flavor and a slight crunch.
  • Seasonings: Garlic, cilantro, salt, and chopped green onion top off the traditional salsa flavors to create a salsa everyone will love.



  • Step One – Add the Roma tomatoes, fire-roasted tomatoes, onion, jalapeños, and garlic to the slow cooker.
  • Step Two – Cover and cook on HIGH for 3 hours. Don’t be alarmed when you open the top, as the tomatoes will look like they have exploded. The vegetables will be primarily soft as well.
  • Step Three – Scoop the vegetables, seasonings, and juices from the slow cooker into a blender or food processor, and add the cilantro. Tear off the big chunk stems and discard them. Some stems are okay to keep.
  • Step Four – Pulse until the salsa is your desired consistency. Then, add salt to taste, the juice of fresh lime, and sliced green onion, and stir. Chill for at least 3 hours before serving.


  • Chunky: If you want to make a chunkier salsa, add diced bell peppers (green bell pepper is most commonly used), diced radish, or other fresh vegetables of your choice.
  • Citrus: Give the salsa a more citrusy taste by adding extra lime juice and lemon juice.
  • Spicy: Since this recipe already has jalapeno peppers, you can add more heat by including more jalapeno peppers.
  • Charcuterie: Build a visually pleasing charcuterie board by placing the salsa in the center and surrounding it with tortilla chips.
  • Mild Salsa: For a milder salsa, use green bell peppers instead of hot peppers.
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