Red Hot Salsa Dip

Red Hot Salsa Dip

Make it as hot or as cool as you want!



Red Hot Salsa Dip


  • 2 cans roasted tomatoes 14 oz, drained for chunkier salsa
  • 1 jalapeno ribs and seeds removed
  • 1 lime 2½ tablespoons, juiced
  • 1 small white onion cut into chunks
  • ½ bunch fresh cilantro
  • 1 can diced green chilies 4oz., drained
  • 3 cloves of garlic
  • ½ teaspoon chili powder omit for milder salsa
  • teaspoon cumin powder
  • ½ teaspoon oregano
  • 1 teaspoon sea salt
  • 2 teaspoons sugar


  1. Mix ingredients together in a food processor or blender until you reach desired consistency.
  2. Adjust seasonings to taste.
  3. Refrigerate up to 3 days.


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