Ingredients

The following ingredients have 4 Servings
  • 4 pounds tomatoes (Roma)
  • 5 cloves garlic
  • 1 shallot (large)
  • 4 habanero (jalapeno or serrano peppers, fresh)
  • 1/2 cup cilantro
  • 1 teaspoon salt

Instruction

  • Cut the tomatoes into quarters, take out the cores and throw away.
  • Cut the shallot in quarters.
  • Carefully cut off the end of the peppers and remove the seeds. Don't get your fingers near your eyes.
  • Toss the tomatoes, shallot, garlic and peppers in the crock~pot.
  • Cover and cook on high 2 1/2 hours.
  • Stir a couple of times during cooking so that the shallot does not stick to the sides.
  • When the time is up - turn off the slow cooker, take off the lid and let stand to cool for about an hour.
  • (insert) Alternately, if you have an immersion blender you can add the cilantro right away and blend to the consistency you like.
  • If you don't have an immersion blender (like me) - When cooled - pour into a blender.
  • Add the cilantro and salt.
  • Cover and pulse blend.
  • Ready to eat and it is delicious!