Slow Cooker Tomatillo Salsa with Peppers The little green tomato-like tomatillos are an ancient fruit favored by the Aztecs. They come "gift wrapped" in a delicate, papery husk and average one to two inches in diameter. Tart and hard, even when ripe, these aren't good uncooked, but they are lovely in recipes like this one, which brings out their sweetness. This tri-colored salsa is great with chips or served alongside fish, chicken or other dishes. [or Jicama] 1/4 C plus 3 tablespoons olive oil 6 medium shallots, peeled and minced 4 garlic cloves, peeled and finely chopped 1 lb. fresh tomatillos, outer skin removed and cut in half 1 lg. red bell pepper, seeded and cut into 1 inch pieces 1 lg. yellow bell pepper, seeded and cut into 1 inch pieces 1 lg. orange bell pepper, seeded and cut into 1 inch pieces 1/4 C chopped cilantro 1/3 C tomato paste 1/4 C water 1 dried chipotle pepper, seeded and cut into very small pieces OR 1 canned chipotle in adobo sauce, seeded and minced Yield: About 6 Cups Cooking Time: 1 1/2 to 2 hours on HIGH Slow Cooker Size: 2 1/2 Quart Heat 1/4 cup olive oil in a small sauté pan over medium heat and sauté the shallots until they have softened. Scrape them into the insert of a slow cooker. (OR. If your microwave oven is large enough to hold the slow cooker insert, place the oil and shallots in the insert, cover with the inverted lid or a flat plate, and place the insert in the microwave. Cook on high for 4-5 minutes, or until the shallots have softened.) Place the remaining ingredients, including the 3 tablespoons of oil, in the slow cooker insert. Cover and cook on HIGH for 1 1/2 to 2 hours, or until the vegetables are soft but not mushy. Serve with corn chips. The salsa can be stored, covered, in the refrigerator for up to two weeks.