I made this along with my standard pico I make. Both went over great! This one is more cost effective as I didn't have to spend as much on fresh tomatoes. I did however modify it to meet special needs of someone who cannot handle heat. I bought two cans of diced tomatoes, a fresh anaheim pepper. I made the recipe first with one can, but it by far needed two. I will be using this again.
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.
More From Southern Living
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.
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