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.
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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