Southwest Salsa

Southwest Salsa Recipe
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
This spicy Southwest Salsa dip is an easy and delicious appetizer to serve alongside crunchy tortilla tips. Double the jalapeños and red pepper, if desired.



Makes about 2 cups
Total time: 1 Hour, 10 Minutes

Recipe from

Southern Living

Recipe Time

Total: 1 Hour, 10 Minutes


1 (14 1/2-oz.) can diced tomatoes and zesty green chiles
5 pickled jalapeño pepper slices
1/4 cup firmly packed fresh cilantro leaves
1/4 cup chopped red onion
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon dried crushed red pepper
1/4 teaspoon salt
Garnishes: fresh cilantro sprigs, pickled jalapeño pepper slices
Serve with: tortilla chips


Drain liquid from tomatoes, reserving 1 Tbsp. liquid; discard remaining liquid. Place reserved liquid, tomatoes, and next 8 ingredients in a food processor or blender. Pulse 5 to 6 times or until finely chopped. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with tortilla chips. Store leftovers in refrigerator up to 7 days.

Note: We tested with DelMonte Diced Tomatoes with Zesty Mild Green Chilies.

Roxie Harris, Scottsdale, Arizona,

Southern Living

January 2011
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