Southwest Salsa

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.

 

Yield: Makes about 2 cups
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Total: 1 Hour, 10 Minutes


Ingredients

  • 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

Preparation

  1. 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.
  2. Note: We tested with DelMonte Diced Tomatoes with Zesty Mild Green Chilies.
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