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Tomatillo Salsa in a Crockpot




Source of Recipe


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List of Ingredients




1/4 C plus 3 tablespoons olive oil
6 medium shallots, peeled and minced
4 garlic cloves, peeled and finely chopped
1 lb. fresh tomatillos, outer skin removed and cut in half
1 lg. red bell pepper, seeded and cut into 1 inch pieces
1 lg. yellow bell pepper, seeded and cut into 1 inch pieces
1 lg. orange bell pepper, seeded and cut into 1 inch pieces
1/4 C chopped cilantro
1/3 C tomato paste
1/4 C water
1 dried chipotle pepper, seeded and cut into very small pieces
OR
1 canned chipotle in adobo sauce, seeded and minced






Yield: About 6 Cups
Cooking Time: 1 1/2 to 2 hours on HIGH
Slow Cooker Size: 2 1/2 Quart

Heat 1/4 cup olive oil in a small sauté pan over medium heat and sauté the shallots until they have softened. Scrape them into the insert of a slow cooker. (OR… If your microwave oven is large enough to hold the slow cooker insert, place the oil and shallots in the insert, cover with the inverted lid or a flat plate, and place the insert in the microwave. Cook on high for 4-5 minutes, or until the shallots have softened.)

Place the remaining ingredients, including the 3 tablespoons of oil, in the slow cooker insert. Cover and cook on HIGH for 1 1/2 to 2 hours, or until the vegetables are soft but not mushy. Serve with corn chips. The salsa can be stored, covered, in the refrigerator for up to two weeks.




Recipe