Southwest Salsa

2 Reviews
ADD YOUR REVIEW
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Total Time
1 Hour 10 Mins
Yield
Makes about 2 cups
By Roxie Harris, Scottsdale, Arizona
January 2011
RECIPE BY Southern Living

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.

 

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

How to Make It

Step 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.

Step 2

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

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Ratings & Reviews

jessie121osu's Review

jessie121osu
December 10, 2012
N/A

kimbrtangleknot's Review

kimbrtangleknot
March 21, 2011
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.
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