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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
2. Note: We tested with DelMonte Diced Tomatoes with Zesty Mild Green Chilies.
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