Big Dipper Salsa Recipe

Publisher Photo
When Stacy Troutner throws a barn party in Monroeville, Indiana, the fun is usually fueled by her zesty salsa and snack baskets brimming with chips.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12 servings

Ingredients

  • 2 cans (14-1/2 ounces each) diced tomatoes, drained
  • 1 medium onion, chopped
  • 1/4 cup canned diced jalapeno peppers
  • 2 tablespoons minced fresh cilantro
  • 1/2 to 1 teaspoon salt
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon ground cumin
  • 2 tablespoons lime juice
  • 1 teaspoon red wine vinegar
  • 1 can (4 ounces) chopped green chilies, optional
  • Tortilla chip scoops

Directions

  1. In a large bowl, combine the first 11 ingredients. Stir in the lime juice, vinegar and chilies if desired. Cover and refrigerate for 8 hours or overnight. Serve with tortilla chips. Yield: 3 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Big Dipper Salsa in Country Woman

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Big Dipper Salsa

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT