Slow-Cooked Avocado Salsa
Serving Size / Yield
- 1 cup avocado, diced
- 1/2 cup reduced-fat sour cream
- 5 plum tomatoes, cored
- 2 garlic cloves
- 1 small onion, cut into wedges
- 2 jalapeno peppers, stems cut
- 2 red chilies, stems cut
- 1/4 cup cilantro leaves
- 1/2 teaspoon salt, optional
Cut a slit into two tomatoes and put garlic cloves inside.
Place ingredients in the slow cooker.
Cook on high for 2-3 hours until vegetables are tender.
Blend salsa with cilantro and salt in a blender until desired consistency is reached.