Southwest Salsa

Name: Southwest Salsa
Total time: 1 h 10 min
Yield: Makes about 2 cups
Ingredients: 1 (14 1/2-oz.) can diced tomatoes and zesty green chiles; 5 pickled jalapeño pepper slices; ¼ cup firmly packed fresh cilantro leaves; ¼ cup chopped red onion; 1 tablespoon fresh lime juice; ¼ teaspoon ground cumin; ¼ teaspoon garlic powder; ¼ teaspoon dried crushed red pepper; ¼ teaspoon salt; Garnishes: fresh cilantro sprigs, pickled jalapeño pepper slices; Serve with: tortilla chips

2 Ratings
1 Review

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.

By Roxie Harris, Scottsdale, Arizona

Recipe by Southern Living January 2011

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Credit: Jennifer Davick; Styling: Lydia DeGaris Pursell

Recipe Summary test

total:

1 hr 10 mins

Yield:

Makes about 2 cups

Directions

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.

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

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kimbrtangleknot

03/21/2011

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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Southwest Salsa

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Recipe Summary test

Ingredients

Directions

Reviews (1)

All Reviews for Southwest Salsa