Ingredients
10 plum tomatoes2 garlic cloves1 small onion, cut into wedges2 jalapeno peppers1/4 cup cilantro leaves1/2 teaspoon salt, optional
Preparation
Core tomatoes. Cut a small slit in 2 tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker.
Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker.
Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool.
In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.
