If you love restaurant-style salsa with rich, slow-simmered flavor, this easy crockpot salsa is sure to become a favorite. Made with crushed tomatoes, red onions, jalapeños, garlic, and fresh cilantro, it comes together with just a few minutes of prep while your slow cooker does the work. Blend it smooth or leave it a little chunky, then chill before serving for the best flavor. It's perfect for tortilla chips, tacos, burritos, nachos, grilled meats, and just about anything that could use a little extra kick.
Prep Time: 10 minutes
Cook Time: 3–6 hours
Chill Time: 2 hours (recommended)
Total Time: About 5 hours 10 minutes (minimum)
Yield: About 4 cups (approximately 16 servings)
INGREDIENTS
- 1 (28-ounce) can crushed tomatoes
- 1–2 red onions, diced (to taste)
- 3 jalapeños, stems removed, halved, and seeded (or leave the seeds in for extra heat)
- 5 garlic cloves, peeled
- 1 teaspoon ground cumin
- 1½ teaspoons salt
- ½ teaspoon honey
- 1 bunch fresh cilantro
- 1 tablespoon fresh lime juice
DIRECTIONS
- Add the crushed tomatoes, diced red onion, halved jalapeños, garlic cloves, cumin, salt, and honey to your slow cooker.
- Cover and cook on LOW for 4–6 hours or HIGH for 3 hours, until the onions, peppers, and garlic are very tender.
- Optional: If the salsa seems too thin, remove the lid during the final 30 minutes of cooking to allow some of the excess moisture to evaporate.
- Turn off the slow cooker and add the fresh cilantro. Using an immersion blender, blend the salsa until it reaches your preferred consistency. If using a countertop blender, carefully blend in batches and vent the lid slightly to allow steam to escape.
- Stir in the lime juice. Taste and adjust the salt if needed.
- Allow the salsa to cool to room temperature, then refrigerate for at least 2 hours before serving. Chilling allows the flavors to meld together for the best taste.
TIPS
- Start with one red onion if you prefer a more tomato-forward salsa, or use two onions for a sweeter, more pronounced onion flavor.
- Leave the jalapeño seeds in if you enjoy extra heat.
- Blend briefly for a chunky salsa or longer for a smooth, restaurant-style consistency.
- Freshly squeezed lime juice provides the brightest flavor.
- If you'd like a smoky twist, add a roasted poblano pepper or a pinch of smoked paprika before cooking.
Storage
Store leftover salsa in an airtight container in the refrigerator for up to 1 week.
For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and stir well before serving.
Serving Suggestions
This salsa is delicious with:
- Tortilla chips
- Tacos
- Burritos
- Nachos
- Burrito bowls
- Quesadillas
- Grilled chicken
- Steak
- Eggs
- Breakfast burritos
Recipe Notes
- Removing the jalapeño seeds creates a mild-to-medium salsa, while leaving them in gives it noticeably more heat.
- Because the vegetables cook until tender before blending, there's no need to finely chop the peppers or garlic, making this recipe quick and easy to prepare.
- Although it's delicious warm, this salsa develops an even richer flavor after chilling for a couple of hours, making it a great make-ahead recipe.
