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Slow cooker Tomatillo Salsa with Peppers

Submitted by: Nancy on 03/21/2003
3137 views
2.66 avg rating
198 votes
 
 
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Ingredients

1/4 cup plus 3 tablespoons olive oil
6 medium shallots peeled and minced
4 garlic cloves peeled and finely chopped
1 lb fresh tomatillos, outer skin removed and cut in half
1 large Red bell pepper, seeded and cut into 1 inch pieces
1 large Yellow pepper, as above
1 large Orange pepper, as above
1/4 Cup chopped Cilantro
1/3 Cup tomatoe paste
1/4 Cup water
1 dried Chipotle pepper, seeded and cut into very small pieces OR 1 Canned chipotle pepper in adobo sauce, seeded and minced

Directions

Heat 1/4 cup of olive oil in saute pan over medium heat and saute shallots until soft,scrape them into the crock of your slow cooker. Place the remaining ingredients including the 3 tablespoons of oil, into the crockpot. cook on High for 1 1/2 to 2 hours, or until the veggies are soft but not mushy. The salsa can be stored covered in the fridge for up to 2 weeks.

Additional Information

If your microwave is large enough to hold the crockpot,place the oil and shallots in the crockpot, cover with the lid inverted or with a flat plate and then cook on high for 4-5 minutes till the shallots have softened.

Servings

a lot, lol

Time to prepare

2 -2 1/2 hours with prep

Difficulty

Easy
 

Comments

Makes 6 cups Salsa



Serve with veggies or to top fish meats and chicken like a sauce. For the rest of the non-LC family they can eat this traditionally with chips.
 
 
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