Crockpot Salsa

A perfect way to use all your fresh garden produce, this salsa made in a crockpot (or two) freezes well to enjoy all year long.



  • 12 cups Roma tomatoes, diced (or whatever garden variety you have this year)
  • 4 medium green peppers, diced
  • 2 large onions, diced
  • 6 cloves garlic, minced (adjust to taste)
  • 2 jalapeño peppers, seeded and diced (use gloves) or cut up jalapeño rings from a jar (adjust to taste)
  • 6 Tbsp white vinegar
  • 2 Tbsp ground cumin (or use seeds if you like)
  • 4 tsp sugar
  • 4 tsp salt


If you have access to a chopper of any kind, this will make the process of dicing your tomatoes, peppers and onion go much faster. Combine all ingredients in a crockpot (or or equally amongst two crockpots depending on how big they are).

Cook in Crockpot on low 4-5 hours allowing more time if you use a juicier tomato than Roma. Allow to cool.

Optional: Add 6 Tbsp fresh, chopped cilantro if you enjoy the taste.

Leave chunky or blend in batches or with an immersion blender for a smoother salsa.

Scoop into quart-sized freezer bags and ensure seal is closed tightly. Lay flat directly into the freezer or into a flat container in the freezer to contain any potential leaks. Place in a container in the fridge to thaw and enjoy!

Meal Prep Tip: Keep 1-2 cups of salsa in the crockpot after storing the rest and add 3-5 chicken breasts. Cook on low until chicken is done and shred to mix with the salsa. Salsa chicken is great on tacos, quesadillas or salads.

Need more recipes that use fresh ingredients but don’t require a lot of time? Schedule a free consultation or call 651-895-0774.

Addie Kelzer is a certified personal trainer and nutrition consultant. She believes that by making fitness and good food practical, her clients will hold the power to positively change their health and the health of those closest to them.