Slow Cooked Salsa

Yields about 2 cups.

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10 Plump Tomatoes, -{cored
2 Garlic Cloves
1 Small Onion, -{ cut into wedges

2 Jalapeno Peppers *

1/4 c. Cilantro, ~ (or Parsley Leaves
1/2 tsp. Salt, -{optional
.

Cut a small slot in 2 Tomatoes;

insert a Garlic Clove into each one.

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Place Tomatoes, & Onion in a slow cooker.

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Cut stems off jalapenos,

(remove seeds if a milder Salsa is desired)

Place Jalapenos in slow cooker.

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Cover, and cook on high for

2 1/2 to 3 hours,

(or until Vegetables are softened).

Don't be alarmed if some brown slightly.

Cool.

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In a blender, combine the Tomato mixture,

Cilantro {or Parsley leaves), & Salt.

Cover and process until smooth.

.

Refrigerate all left overs.

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* When cutting or seeding Hot Peppers, always use rubber gloves, or
plastic gloves to protect your hands. Avoid touching your face.
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