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Slow Cooked Salsa - Crockpot -- e

Source of Recipe

Quick Cooking Magazine
Slow Cooked Salsa - Crockpot
Yield: about 2 cups

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

Cut a small slit in two tomatoes; insert a garlic clove in each slit. Place tomatoes and onion into a slow cooker. Cut stem off jalapenos; remove seeds if a milder salsa is desired. 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 slightly; cool. In a blender or food processor, combine the tomato mixture, cilantro and salt if desired; cover and process until smooth. Refrigerate leftovers.

**NOTE** When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

One 1/4 c. serving equals: 24 calories, 9 mg sodium, 0 cholesterol, 5 gm carbohydrate, 1 gm protein, trace fat. ++++ EXCHANGES: 1 vegetable.