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10 plum tomatoes (Italian/Roma)
2 jalapeno peppers
1 small onion
2 cloves garlic

Core the tomatoes and make a slice in the side of two of them, push a peeled clove of garlic inside and toss them all whole in slow cooker.

You can use the peppers without removing the seeds just cut off stems, or if you don't like salsa really hot, cut them in two and remove seeds. . . toss them in slow cooker.

Cut the onion into quarters and toss it in too.

Cook on high setting 2 1/2 to 3 hours or until the veggies are tender. . . some may brown a bit but that's ok. . . gives a roasted flavor.

When vegetables are tender ladle the hot mix into a blender, add 1/2 teaspoon salt and 1/4 cup fresh cilantro leaves.

Blend, chill and enjoy!

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