The Recipe Critic · by Alyssa Rivers★ 3.3 (3)
Slow Cooker Restaurant Style Garden Salsa
NUTRITION · PER SERVING250M COOK
CAL 2%·PRO 3%
CARBS 7G87% OF CAL
2G FIBER0G ADDED4G INTRINSIC1G OTHER4G TOTAL SUGAR
FAT 0G8% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, chunky garden salsa showcasing tomatoes, peppers, and herbs in a slow cooker. Homemade and versatile, it's perfect for canning or serving fresh with chips or grilled meats.
condimentmexican⚙️ food processor⏲️ slow cooker🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 7 cups chopped red tomatoes
- 2 large onions ((I used 1 red and 1 white onion))
- 1 chopped red bell pepper
- 1 chopped green bell pepper
- 4 chopped jalapeno peppers ((leave seeds in for more heat))
- ¼ cup apple cider vinegar
- 1 teaspoon ground coriander
- 1 tablespoons fresh chopped cilantro
- 3 tablespoons fresh chopped basil
- 1 tablespoon fresh chopped sage
- 1-2 teaspoons salt, (to taste)
At a glance
PER SERVING · TIME 250M
CAL 2%·PRO 3%
CARBS 7G87% OF CAL
2G FIBER0G ADDED4G INTRINSIC1G OTHER4G TOTAL SUGAR
FAT 0G8% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 4h
- Sodium
- 297mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 301mg
- Calcium
- 22mg
- Iron
- 0.45mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 297MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.