The first time Scott and I hosted a get together at our place, he made the best homemade salsa and queso dips. At the time, I had no idea that he had such a knack for combining flavors.
By request, we made and brought both dips to family gatherings and parties for years, and I still hear about how much they miss his fresh salsa dip since we moved.
Each batch comes out a little different because he continuously experiments by adding new ingredients. So far, the recipe below has been the most consistent and comes out to a medium-hot heat.
It’s extremely easy to prepare and is only made with fresh ingredients!
5 ripe vine tomatoes
1/2 yellow onion
1 green bell pepper
1 serrano pepper (with seeds)
1 clove garlic
juice of 1 lime
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin
lots of cilantro
Chop everything up and let it sit in the refrigerator for extra flavor!
We used a salsa maker – since Scott is a complete gadget junkie and, of course, owns one – but you can use a food processor if you have one and like it less chunky.
Salsa is great for more than just a dip with chips too. Sometimes I will use it as dressing on Southwest salads, on top of vegetables, and even scrambled into my eggs to give them an extra spice!
If you aren’t sure about the spiciness, take out the seeds of the serrano pepper to make it medium or use half of it for a more of a mild heat.
Throw a batch together for a party or even just for your family to snack on and keep it in the refrigerator for up to a week. Enjoy!
Questions of the Day
• What do you enjoy putting salsa on (besides chips!)?
• Mild, Medium, Hot, or Super Spicy? Which one’s for you?