Rating: 4.5 stars
2 Ratings
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  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Roxie Harris, Scottsdale, Arizona
Recipe by Southern Living January 2011

Gallery

Jennifer Davick; Styling: Lydia DeGaris Pursell

Recipe Summary

total:
1 hr 10 mins
Yield:
Makes about 2 cups
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Ingredients

Ingredient Checklist

Directions

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

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