Crock-pot® Salsa

If you haven’t noticed yet, we love Mexican food! We tend to eat a lot of salsas in the Summer months. Its cold and refreshing. I promise, the Southern Comfort foods will hit the blog, as soon as it’s under 70*

This is my daughter’s favorite salsa.


You’ll need:


  • 4-5 tomatoes, diced ( do your best to save most of the juice)
  • 3 cans petite diced tomatoes ( do not drain)
  • 2 cups diced bell pepper ( any color, I used yellow and green)
  • 1 1/2 cups purple onion, chopped
  • 2 large Jalapenos ( seeded and diced)
  • Juice of two limes ( about an 1/8 of a cup, up to 1/4)
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon fresh minced garlic
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 cup ( measured after mincing) of fresh Cilantro
  • Salt to taste

Combine all of the tomatoes ( and all the juices) , onion, all the peppers, lime juice, brown sugar, garlic powder, cumin, oregano, cilantro and salt into a large bowl  and mix well. Then transfer to a crock-pot® and cook on LOW  for 2-3 hours ( I normally do three) the cut off the heat and allow to sit until it has COMPLETELY cooled. Ladle into Mason® Jars and keep in the fridge for up to 4 weeks.

I normally get about 2 quarts from this recipe. It can easily be doubled or more to make excess for canning.


Serve with chips or on your favorite Tacos and Burritos!

Some Photos from the Kitchen!


Gett’n Ready!


All diced up….


I could totally drink that juice, yeah, I’m not kidding!







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