Slow Cooker Tomatillo Salsa with Peppers

FabFood
  • Recipe Comments
  • Max 5 stars
    0
    My Rating
    (0 Ratings)
  • Prep:
  • Cook Time:
  • Total:
  • Serving:
Recipe for Slow Cooker Tomatillo Salsa with Peppers. This tri-colored salsa is great with chips or served alongside fish, chicken or other dishes.

Ingredients

  • 1/4 cup plus 3 tablespoons olive oil
  • 6 medium shallots, peeled and minced
  • 4 garlic cloves, peeled and finely chopped
  • 1 pound fresh tomatillos, outer skin removed and cut in half
  • 1 large red bell pepper, seeded and cut into 1 inch pieces
  • 1 large yellow bell pepper, seeded and cut into 1 inch pieces
  • 1 large orange bell pepper, seeded and cut into 1 inch pieces
  • 1/4 cup chopped cilantro
  • 1/3 cup tomato paste
  • 1/4 cup water
  • 1 dried chipotle pepper, seeded and cut into very small pieces
  • OR
  • 1 canned chipotle in adobo sauce, seeded and minced

Directions

  1. Heat 1/4 cup olive oil in a small sauté pan over medium heat and sauté the shallots until they have softened. Scrape them into the insert of a slow cooker. (OR? If your microwave oven is large enough to hold the slow cooker insert, place the oil and shallots in the insert, cover with the inverted lid or a flat plate, and place the insert in the microwave. Cook on high for 4-5 minutes, or until the shallots have softened.)
  2. Place the remaining ingredients, including the 3 tablespoons of oil, in the slow cooker insert. Cover and cook on HIGH for 1 1/2 to 2 hours, or until the vegetables are soft but not mushy. Serve with corn chips. The salsa can be stored, covered, in the refrigerator for up to two weeks.