Name: Salsa Dip
Yield: Makes about 1 cup
Ingredients: 4 medium plum tomatoes, seeded and quartered; 1/4 cup coarsely chopped Spanish onion; 1/2 medium jalapeño pepper, seeded, diced; 1/4 cup chopped fresh cilantro; 1/4 cup lime juice, plus more to taste; 1/3 cup olive oil

Most salsas are too chunky and juicy to use as a dip. This one is finely puréed, with olive oil added to thicken it.

Recipe information

Yield
Makes about 1 cup

Ingredients

4 medium plum tomatoes, seeded and quartered

1/4 cup coarsely chopped Spanish onion

1/2 medium jalapeño pepper, seeded, diced

1/4 cup chopped fresh cilantro

1/4 cup lime juice, plus more to taste

1/3 cup olive oil

Preparation

Step 1
In food processor fitted with metal blade, pulse all ingredients until puréed. Transfer to bowl, season with salt and freshly ground black pepper, and add more lime juice if desired.
Step 2
Dip can be made in advance and refrigerated, covered, up to 2 days.

TagsDip Salsa Condiment Tomato Vegetable Onion Root Vegetable Jalapeño Chile Cilantro Herbs & Spices Lime Citrus Fruit Gluten Free Dairy Free Nut Free Vegan Vegetarian Meal Prep Easy Quick No-Cook Food Processor Epicurious

Recipe notes

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