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.
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
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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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