Prep: 15 min. Cook: 2-1/2 hours + cooling
about 2 cups
10 plum tomatoes
2 garlic cloves
1 small onion, cut into wedges
2 jalapeno peppers
1/4 cup cilantro leaves
1/2 teaspoon salt, optional
Core tomatoes. Cut a small slit in 2 tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker.
Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker.
Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool.
In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.
1/4 cup: 20 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 free food.