Slow-Cooked Salsa - cooking recipe

Ingredients

10 plum tomatoes, cored
2 garlic cloves
1 onion, cut into wedges
2 jalapeno peppers
1/4 cup cilantro leaf
1/2 teaspoon salt (optional)

Preparation

Cut a small slit in two tomatoes, insert a garlic clove into each slit. Place tomatoes and onion in a slow cooker.
Cut stem off jalapenos; remove seeds for a mild salsa. Place jalapenos in the slow cooker.
Cover and cook on high for 2 1/2 to 3 hours or until vegetables are softened; cool.
In a blender or food processor, combine the tomato mixture, cilantro and salt if desired; cover and process until smooth.
Serve with tortilla chips.