Canning season is starting up in Lancaster County. The early produce is ripe and ready to be used. And, soon all of the ingredients necessary for salsa will be picked from our gardens.
If you have made salsa before, you know that the salsa takes time to cook down, contributing heat to your kitchen the whole time it cooks on the stovetop. And, if you’re planning to can the salsa, you know the frustration of positioning the large canner and stockpot full of salsa on your stove.
Well, why not make the salsa in the slow cooker? It doesn’t make your kitchen as warm and it saves space on the stovetop.
No need to can the salsa if you have a group of hungry people to feed right now!
Fix-It and Forget-It Lightly, Revised and Updated, page 243
Makes 6-7 pints, or 48 or more 4-Tbsp. -size servings
Prep Time: 45-50 minutes
Cooking Time: 3 hours
Ideal slow-cooker size: 6- or 7- qt.
13 tomatoes, peeled and seeded
1 tsp. salt
4 tsp. white vinegar
2 6 ½ – oz. cans tomato paste
⅔ cup Louisiana Pure Hot Sauce
1 large yellow onion, chopped
1 large red onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1, or 2, hot peppers, seeded
3 banana peppers, seeded and chopped.
1. Combine all ingredients in large bowl and mix well. Ladle into 6-qt. , or larger, slow cooker.
2. Cook on high 1 hour, and then reduce to low for 2 hours.
3. Pour into sterilized jars and follow directions from your canner for sealing and preserving.
Per Serving: 25 calories (0 calories from fat); 0g total fat (0g saturated, 0g trans); 0mg cholesterol; 140mg sodium; 6g total carbohydrate (1g fiber, 2g sugar); 1g protein; 15%DV vitamin A; 40%DV vitamin C; 0%DV calcium; 2%DV iron