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Bowl of Slow Cooker Garden Salsa topped with fresh cilantro and red onion slices on a wooden table

Slow Cooker Garden Salsa

This Slow Cooker Garden Salsa is a time-saving and delicious dip perfect for tortilla chips, tacos, or meal prep. Fresh ingredients come together effortlessly for a vibrant, restaurant-quality salsa.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Slow Cooker
  • Blender or food processor

Method
 

  1. Add the chopped tomatoes, onions, bell peppers, jalapeños, apple cider vinegar, and ground coriander to your slow cooker.
  2. Set the slow cooker to LOW and cook for 4-5 hours, or HIGH for 3 hours. During this time, the flavors will meld beautifully.
  3. About 10 minutes before the salsa is done, stir in the chopped cilantro, basil, and sage.
  4. Allow the mixture to cool slightly, then transfer to a blender or food processor.
  5. Pulse the salsa until you reach your desired consistency. Prefer it chunkier? Just give it a few quick pulses. Like it smooth? Blend a little longer.
  6. Add salt to taste—start with 1 teaspoon and adjust as needed.
  7. Serve immediately, or store in airtight containers for later. This salsa also freezes beautifully or can be preserved for canning.

Notes

Pro tip: Pre-chopped veggies and jarred minced garlic can save even more time if you're in a rush!