Big Dipper Salsa Recipe

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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


  • 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


  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.

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