Time 2h45m Yield about 2 cups. Number Of Ingredients 6 Steps:
Core tomatoes. Cut a small slit in 2 tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker., Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the 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, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.
Time 10m Yield 4 Number Of Ingredients 8 Steps:
In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa’s heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.
Time 50m Yield 6 Number Of Ingredients 5 Steps:
Season chicken breasts all over with salt and black pepper. Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Pour salsa and chicken broth over chicken, bring mixture to a boil, reduce heat to medium-low, and simmer for 15 minutes. Turn chicken over, stir salsa mixture, and continue to simmer until chicken is tender and sauce is slightly thickened, about 15 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Time 30m Yield 4 Number Of Ingredients 11 Steps:
Stir tomatoes, garlic, serrano pepper, jalapeno pepper, white onion, green bell pepper, cilantro, cumin, lemon juice, salt, and black pepper together in a bowl.
Time 1h15m Yield 1 Salsa, 2-4 serving(s) Number Of Ingredients 11 Steps:
Choose your ingredients carefully, you can make all kinds of different creations just by switching up the kinds of tomatoes, onions, and peppers you use. Yellow tomatoes make a terrible salsa because they don’t have the same level of moisture as most types of red tomatoes. I know some people that swear by boiler onions for salsa, they are small, but powerful onions. I recommend Roma tomatoes and a nice big Spanish Yellow onion for your first salsa. Begin by dicing the tomatoes. If you don’t feel like it (lets face it, that’s a lot of tomatoes to dice), then you can throw them in a food processor for a few seconds (be careful not to liquefy them, that will not make an appetizing salsa). Throw about 85% of the tomatoes into a saucepan with your corn oil. Turn the heat up to simmer (very low). Remember to stir this once in a while, but while you are not stirring, try to keep a lid on it. Next, dice your onion and throw about 85% of that in with the tomatoes and stir. Make sure you set the last 15% of your onion and tomatoes aside for later. Next, dice up your peppers and throw them all in the pan/pot. You should chop these up a bit smaller than your other ingredients. I highly recommend a food processor for this step, Chipotle peppers can be very tough. Next, chop up your garlic and throw that in to the pan. Add in the remainder of your spices (Cilantro, Cumin, Salt). Add the lime juice and Vinegar. Make sure your stir well after this. Replace your lid and let the salsa simmer for about an hour or so, stir ever once in awhile. After about 30-45 minutes, add in your leftover onion an tomato (the 15% you set aside). Once you notice the salsa beginning to lose moisture, remove it from heat. It should still be fairly watery at this point, it will set when it cools down. Transfer your salsa to another container and refrigerate for a few hours. After that, its ready to be served with tortilla chips! Enjoy!
Time 3h15m Yield 4 servings. Number Of Ingredients 10 Steps:
Place chicken in a 4- or 5-qt. slow cooker. Top with salsa, corn, beans, diced tomatoes and chiles, sugar, salt and pepper. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-4 hours. If desired, serve with optional ingredients.
More about “basic slow simmered salsa recipes”
Time 1h25m Yield 10 cups Number Of Ingredients 12 Steps:
Peel,core, seed and coarsely chop tomatoes. You should have 10 cups. Peel and finely chop onions. Heat oil in a large pot over medium heat. When hot, add onions and garlic. Cook, stirring often, until onions are soft. Meanwhile, seed and finely chop jalapenos. Seed and coarsely chop sweet peppers. When onions are soft, stir in tomato paste. Add tomatoes, peppers, vinegar, paprika, sugar and salt. For extra heat stir in cayenne. Bring to boil and lower heat until it gently boils. Cook uncovered stirring occasionally until thickened, about 30 minutes. Store covered in refrigerator for 1 week or freeze. Flavor improves in the refrigerator or freezer.
