Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

Southwest Salsa

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.


Southern Living JANUARY 2011

  • Yield: Makes about 2 cups
  • 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.


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Southwest Salsa Recipe