Slow Cooker Restaurant Style Garden Salsa

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 tbsp Basil, fresh
  • 1 tbsp Cilantro, fresh
  • 1 tsp Coriander, ground
  • 1 Green bell pepper
  • 4 Jalapeno peppers
  • 2 Onions, large
  • 1 Red bell pepper
  • 7 cups Red tomatoes
  • 1 tbsp Sage, fresh

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar

Found on therecipecritic.com

Description

Ingredients

• 7 cups red tomatoes, chopped
• 2 large onions, (I used 1 red and 1 white onion)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 4 jalapeno peppers, chopped (leave seeds in for more heat)
• ¼ cup apple cider vinegar
• 1 teaspoon ground coriander
• 1 tablespoons fresh, chopped cilantro
• 3 tablespoons fresh chopped basil
• 1 tablespoon fresh chopped sage
• 1-2 teaspoons salt (to taste)

Directions

• In a slow cooker add tomatoes, onions, peppers, apple cider vinegar, and coriander. Cook on low for 4-5 hours or high for 3-4. Right before it is done add in the cilantro, basil, and sage. Let it cool for a bit.
• Spoon the salsa in to a blender or food processor. Pulse until it is the desired thickness. Add in salt to taste. This salsa is easy to freeze or you can can it for future use.