Salsas

[Guest guest]

I'm finally getting around to responding to Jenn H. who asked for crockpot salsa

recipes. Some of these were posted on these list by others.

 

I found six and will post three at a time. The first three are:

 

Crockpot Salsa

Crockpot Salsa 2

Slow Cooked Salsa

 

 

* Exported from MasterCook *

 

Crockpot Salsa

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

25 tomatoes -- peeled, cored, and crushed

12 cloves -- chopped garlic

5 teaspoons salt

3 medium green bell pepper -- (to 4) chopped

5 onions -- chopped

5 jalapeno peppers -- chopped

2 1/2 teaspoons chili powder

1 1/2 teaspoons crushed thyme leaves

1 1/2 tablespoons sugar

2 1/2 tablespoons Worcestershire sauce

2 1/2 tablespoons flour

2 1/2 tablespoons vegetable oil

2 1/2 tablespoons red wine vinegar

 

In a crockpot combine tomatoes, garlic, salt, green peppers, onions, jalapeno

peppers, chili powder, thyme leaves, sugar and Worcestershire sauce and mix

well. Cook on low heat, covered for 8 to 10 hours. Remove cover. Increase heat

to high and cook 1 additional hour. Add flour, oil and vinegar and stir well to

thoroughly combine for the salsa will thicken slightly.

 

Follow canning directions to jar the salsa and process 1/2 and 1-pint jars for

20 minutes.

 

S(Mailing Lists):

" " ~Jennifer Meyrose~ " <jmeyrose on 6 Jun 2001 "

 

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Per Serving (excluding unknown items): 1727 Calories; 63g Fat (28.5% calories

from fat); 45g Protein; 311g Carbohydrate; 82g Dietary Fiber; 0mg Cholesterol;

11583mg Sodium. Exchanges: 4 1/2 Grain(Starch); 41 Vegetable; 10 Fat; 2 Other

Carbohydrates.

 

NOTES : Posted to

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Crockpot Salsa 2

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Dips & Spreads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

25 tomatoes -- (approx) peeled, cored, and crushed

12 cloves -- chopped garlic

5 teaspoons salt

3 medium green bell peppers -- (to 4) chopped

5 onions -- chopped

5 jalapeno peppers -- chopped

2 1/2 teaspoons chili powder

1 1/2 teaspoons thyme leaves

1 1/2 tablespoons sugar

2 1/2 tablespoons Worcestershire sauce

2 1/2 tablespoons flour

2 1/2 tablespoons oil -- canola is suggested

2 1/2 tablespoons red wine vinegar

 

In a crockpot combine tomatoes, garlic, salt, green peppers, onions, jalapeno

peppers, chili powder, thyme leaves, sugar and Worcestershire sauce and mix

well. Cook on low heat, covered for 8 to 10 hours. Remove cover. Increase heat

to high and cook 1 additional hour. Add flour, oil and vinegar and stir well to

thoroughly combine for the salsa will thicken slightly. Follow canning

directions to jar the salsa and process 1/2 and 1-pint jars for 20 minutes

 

Source:

" Paige Burgan, http://www.arlenewilliams.com/recipes/0999/099905.html "

S(Mailing Lists):

" Jennifer Meyrose <jmeyrose on 13 Aug 2001 "

Yield:

" 7 pints "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1727 Calories; 63g Fat (28.5% calories

from fat); 45g Protein; 311g Carbohydrate; 82g Dietary Fiber; 0mg Cholesterol;

11583mg Sodium. Exchanges: 4 1/2 Grain(Starch); 41 Vegetable; 10 Fat; 2 Other

Carbohydrates.

 

NOTES : Posted to

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Slow Cooked Salsa

 

Recipe By :Toni Menard, Lompoc CA

Serving Size : 10 Preparation Time :0:00

Categories : Sauces & Toppings Snacks

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 plum tomatoes -- cored

2 clove garlic

1 small onion -- cut into wedges

2 jalapeno peppers

1/4 cup cilantro or parsley leaves

1/2 teaspoon salt -- optional

 

Cut a small slit in two tomatoes; insert a garlic clove into each slit. Place

tomatoes and onion in slow cooker. Cut stem 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 - 3 hours or until the 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.

 

Source:

" Quick Cooking - July/August 1999 "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 19 Calories; trace Fat (9.7% calories

from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 113mg

Sodium. Exchanges: 1 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0