Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Total Time
1 Hour 10 Mins
Makes about 2 cups

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.

Ratings & Reviews

jessie121osu's Review

December 10, 2012

kimbrtangleknot's Review

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.