10-11 plum tomatoes
2 large garlic cloves
1 small to medium onion, cut to thin wedges
2 jalapeno peppers, steamed and seeded (leave seeds if a hotter salsa is desired)
1/4 up fresh cilantro leaves
Dash of salt
1/4 cup crushed pineapple, squeezed dry
Cui a small slit in two tomatoes and insert a garlic clove in each.
Place tomatoes and onion in a slow cooker; add jalapenos. Cover and cook on high 2-3 hours until veggies are tender. Remove from cooker and allow to cool.
Pour cooked mixture, cilantro and salt into blender bowl and process until blended. Stir in pineapple.
Serve with tortilla chips.
Note: Refrigerate leftovers.