Similar to my search for a creamier hummus and a superior energy bar, my quest to find a great salsa, fills my Pinterest boards. When my friend, Gluten Free Julia Child, gave me some organic tomatoes, I knew I had to try this intriguing cooked salsa recipe.
Jalepeno, shallots and garlic:
all in the crock pot
After 2 1/2 hours,
I was pleasantly surprised.
We’re not big fans of cilantro,
so I was happy when this recipe suggested to
substitute it with Italian Parsley.
I added the parsley and the salt
and threw it in the blender.
If we make this again, I think
I’ll use another jalepeno
to make it a bit more zippy
and I think I’ll use way less parsley.
Still, though, I really liked the texture;
it was more like my favorite jarred salsa.
This one might be a keeper. 🙂
16 pins to go.