Foods & Desserts recipes

NYCupcake’s Chunky Salsa Dip Recipe

The first batch of picante style sauce I made was a Part 1 of a Wagon Wheel Pasta Salad recipe.  Since I needed only one cup of sauce for the pasta salad, I used the rest as salsa dip for tortilla chips.  May I add, a great snack for watching football =)  I still have a bunch of tortilla chips left so I decided to make some more dip to have with it.  Afterall, tortillas are kind of blah without any dip =(.  I couldn’t find the exact picante recipe I originally used but overall remembered the ingredients.

  • 1 Spanish onion (medium) cubed
  • 1 Red bell pepper cubed
  • 1 Green bell pepper cubed
  • 1 Cup of cilantro (you may use less; I just love cilantro so I tend to put more in, plus by the time you get rid of the stems and chop it up, there’s barely much left)
  • 2 Cans of diced tomatoes (I only kept 3/4 can’s worth of tomato juice)
  • 1 Tiny can of tomato paste
  • Several pieces of jalapeno peppers (bottled) chopped fine (you may want to use more or less depending on how mild or hot you want it)
  • Salt, pepper, & sugar to taste

I’m munching on it right now.  So delicious!

*I will try to include a picture of it soon =)

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