Slow Cooker Salsa

Slow Cooker Salsa 10 Fresh Roma tomatoes about 1 pound no need to chop, or core, leave whole 28 oz. can whole plum tomatoes 1 White onion peeled and quartered 2 jalapeños tops cut off 3 whole garlic cloves peeled These items go in at the end ¾ tsp. salt put in slowly, test it to taste 1 bunch cilantro Put the Roma tomatoes, canned plum tomatoes, onion, jalapeños and garlic in the slow cooker. Cook on high for 2 1/2 to 3 hours, the tomatoes will look like they exploded, and will be a little soft. In 2 batches, scoop the items and juices from the slow cooker into your blender, and add the cilantro (tear off the big chunk stems and discard, some stems are ok). Pulse until salsa is the consistency you would like. Put into a container. Add salt a little at at time, and taste it, everyone has different preferences. Serve with tortilla chips