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Colette & Cassi's Country Kitchen!

Slow- Cooked Salsa

10 plum tomatoes, cored
2 garlic cloves
1 small onion, cut into wedges
2 jalapeno peppers*
1/4 c. cilantro or parsley leaves
1/2 tsp. salt

Cut a small slit in two tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a slow cooker. Cut stem off jalapenos; remove seeds if a milder salsa is desitred. Place jalapenos in slow cooker. Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown); cool.

In a blender or food processor, combine tomato mixture, cilantro and salt; cover and process until smooth. refrigerate lefovers.

Yield: about 2 cups

*Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoiding touching your face.