Preparation:
Use 4-1/2 quart crock pot and food processor. 1. Wash all vegetables and chop as directed. Combine in crockpot. 2. Add some seasoning and a little wine. 3. Cook on low for 2 - 3 hours. Taste and adjust seasonings or add ingredients to your liking. 4. Continue cooking for 5 - 6 hours. 5. Cool and make final seasoning adjustment. Mild or wild, this "made fresh from scratch" salsa will spice up any menu. Serve cold or hot as appetizer dip for chips. Use hot to garnish tacos, enchiladas, or scrambled eggs. Keeps in refrig for several weeks. Freezes well. |
