• Prep Time: 15 minutes
  • Cooking Time: 5-hours
  • Serves: 6- servings

Slow-Cooked Chipotle Salsa from Better Homes and Gardens 'Slow Cooker' Special Interest Publicatio

  • Recipe Submitted by on

Category: Dinner Party, Healthy Recipes, Sauces, Peppers, Tomatoes

 Ingredients List

  • Nonstick cooking spray
  • 2 pounds tomatoes (6 medium)
  • ½ cup chopped onion (1 medium)
  • 1 - 2 tablespoons chopped chipotle peppers in adobo sauce*
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ cup snipped fresh cilantro
  • ¼ cup fresh lime juice


1. Coat a 3-1/2- or 4-quart slow cooker with cooking spray. Place tomatoes in slow cooker.

2. Cover and cook on high-heat setting about 2 hours or until tomato skins split and peel away from flesh. Transfer tomatoes to a plate. When tomatoes are cool enough to handle, use your fingers to peel away and discard tomato skins. Quarter tomatoes and return them to slow cooker. Stir in onion, chipotle peppers, oil, and salt.

3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours or until tomatoes can be easily mashed with a fork.

4. Transfer mixture to a nonmetal bowl; cool to room temperature. Mash mixture to desired consistency or puree mixture in a food processor for a smoother texture. Stir in cilantro and lime juice. Serve immediately or cover and chill for up to 2 days.

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