Passover made from scratch
Some Like it Hot
Prep Time
20 minutes
Cook Time
3-4 hours
Serves
12
This one is new this year—and it’s already a keeper.
For years, my friend Chana Miriam has told legendary stories of her Salsa Chicken on Passover—the dish everyone waits for all year. I loved the idea, but I’ll admit: the thought of last‑minute chopping and balancing fresh salsa during an already busy holiday always gave me pause.
Enter the slow cooker.
Roasted salsa made quietly in the crock pot checked every box for me: no frantic prep, deep flavor, and a result that’s actually better than fresh. The heat mellows, the tomatoes concentrate, and the lime brings everything back to life at the end.
The verdict? Zesty, rich, and wildly versatile. This salsa earned a permanent place in my Passover freezer.
Why Slow Cooker Salsa Works
- No last‑minute chopping
- Hands‑off cooking
- Heat level is easy to control
- Freezes beautifully
- Elevates chicken, fish, and vegetables instantly
This is Passover efficiency at its best.
Ingredients
- 25 Roma tomatoes, peeled
- 5 shallots
- 2 onions, cut into quarters
- 5 jalapeños, peeled
- 2 tsp salt
- 3 tsp sugar
- ¼ cup fresh lime juice
Optional herbs (add to taste):
Cilantro, parsley, chives or scallions
Heat tip: For a milder salsa, remove ribs and seeds from the jalapeños. For more kick, leave a few ribs intact.
Steps
1
Place the Roma tomatoes, shallots, and quartered onions into the slow cooker.
2
Slice the tops off the jalapeños. Remove ribs and seeds for a milder salsa, then add to the slow cooker.
3
Cover and cook on HIGH for 3–4 hours, or until all vegetables are very soft.
4
Turn off the slow cooker. Add salt, sugar, lime juice, and any herbs you choose to use.
5
Blend to your desired consistency using an immersion blender.
No immersion blender? Carefully transfer the mixture to a food processor or blender and process in batches.
6
Taste and adjust seasoning. Add more lime, salt, sugar, or heat as needed.
No stress rule: You don’t have to follow the measurements exactly. Taste as you go. Make it your own.
Storage & Make‑Ahead Tips
- Store in airtight containers in the refrigerator for up to a week
- Freeze in measured portions for easy use throughout Passover
- Thaws quickly and keeps its flavor beautifully
How I Use It
- Salsa chicken (of course)
- Over roasted or grilled fish
- Spoon over roasted vegetables
- As a sauce base for braised dishes
- Straight from the jar when no one is looking
This is the kind of recipe that makes Passover cooking feel calm, confident, and even—dare I say—fun.
— D.G. Schulman
PurePassover | Passover made from scratch