Recipe of the Day

Prep: 15 min. Cook: 2-1/2 hours + cooling Yield: 8 Servings 15 150 165 Ingredients Savings in winchester, VA 22601 Change Zip •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 Directions •Core tomatoes. Cut a small slit in two 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 salt if desired; cover and process until blended. Refrigerate leftovers. Yield: about 2 cups. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.