Tomato Week: Yellow Salsa

Mixing the ingredients for my yellow salsa in the crock pot

You can't think of tomatoes without thinking about salsa, at least here in Los Angeles.  

I can find a plethora of salsa recipes just by doing a quick search on the Internet, but with an overabundance of tomatoes, I wanted a recipe that allowed me to freeze the end result so I could enjoy it later. 


Most of the recipes I found involved canning, which I have never done and which I just don't have the energy to do.  That's because the hardest part of attempting any kind of cooking that involves the stove top is standing, which for this sick chick is hard to do.


So on a whim, I searched for salsa that I could make in my favorite cooking appliance: the slow cooker.  I struck gold.  This recipe yields a lively and tasty condiment that tastes good fresh and after being frozen.  I decided to add a twist by using yellow tomatoes for a sunny change of pace.

Easy Crock Pot Salsa

8 cups cherry tomatoes, cut in half 
( I used my yellow pear cherry tomatoes)
2 cloves garlic, minced
1 large onion, chopped
4 jalapeno peppers, stems removed and chopped (remove seeds for a milder salsa)
1 bunch cilantro leaves, finely chopped
1 tsp. sea salt


Place tomatoes, garlic, onions, jalapenos and cilantro into the crock pot.  

Stir to mix the ingredients.

Cover and cook on high for approximately 2 1/2 to 3 hours or until the vegetables are soft.
 
When cool, combine the tomato mixture and salt in a blender or food processor and process until smooth.

Refrigerate or freeze to enjoy later.