ELC Day #6 & #7- Slow-Cooker Chunky Salsa

It was a small victory for the kitchen partner and I when we discovered a local tortilla chip.  I am a crunchy food fanatic, and he has a distaste for potato chips and popcorn. Corn tortilla chips are our middle ground. Whole Grain Milling in Welcome, MN makes a Hi-Lysine, Non-GMO corn tortilla chip (in yellow and blue corn) that I can’t get enough of. Did I mention they are certified organic?  And have a hearty crunch that screams top with salsa. Delicioso.

Today I’m posting a summertime family tradition at our house, my mother-in-law’s chunky salsa. It’s an easy slow-cooker recipe you can toss together and ignore while you’re out on the patio with a bottle of blackberry wine. Hey. No judgments about what I did on my Saturday afternoon.

4 hours later all the vegetables have simmered down into a thick, chunky sauce.  The wine bottle is empty. Looks like the salsa and chips are ready for a hook up on my plate.  Welcome to my snack food happy place.

Slow-Cooker Chunky Salsa 

Recipe adapted with permission from Mother-in-Law Lucy

Ingredients 

7 C. diced tomatoes Homegrown
1 jalapeno pepper, deseeded and finely chopped homegrown
2 large onions, roughly chipped St. Paul Farmers’ Market
1 green pepper, chopped Homegrown
3 carrots, sliced in coins St. Paul Farmers’ Market
4 cloves garlic, finely chopped St. Paul Farmers’ Market
3/8 C. ketchup Homemade-Rhubarb Ketchup
¼ c. Vinegar
6 oz. can tomato paste
1 tsp. sugar
1 ¼ tsp cumin
½ tsp. cayenne pepper
**Note: Did you catch (since someone would comment anyway) that the last five ingredients don’t count in the 200 mile locavore limit? Critics or not, it’s just the way it is. This salsa is so worth it anyway.

Instructions
1. Prepare all vegetables in a large slow-cooker. Pour ketchup, vinegar, tomato paste and seasonings over the top. Mix until vegetables are evenly coated.
2. Cover with lid and cook on medium for 4-5 hours or until salsa has reached the desired consistency. Cool and refrigerate for up to 1 week.

Some notes:
~The kitchen partner and I like our salsa a little chunkier (check out the photos), however the longer it cooks the more the vegetables will break apart and thicken.
~Although we eat it all fresh, my mother-in-law has had success canning the recipe in pint jars. Consult a home preserving guide for the best instructions!

5 Comments


  1. I NEED to make this! Thanks 🙂

  2. I made this last weekend and everyone loved it. Next time I am substituting sweet corn and black beans for the carrots, just because that appeals to my palate more 🙂 Happy hiking!



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