A wish for dips led to this:
Our wonderful customers challenged us to offer more sides and snack items.
Challenge accepted.
In an attempt to have something – anything to easily fill at least one of our constantly emptying shelves (yes, actually a good problem), we turned to salads and dips. Things relatively easy to make and package.
One of the absolute all-time favorites was our homemade salsa. A great topper for tacos, a great chip dip, a great side with enchiladas a great drink. Just kidding, I don’t think anybody was guzzling it. It just disappeared off the shelf so fast, we thought that.
Red Salsa
1 (10.5 oz.) can Rotel
1 (14.5 oz.) can diced tomatoes (I prefer fire roasted)
1 (14.5 oz.) can “Mexican style” diced tomatoes (Now the can just says with green peppers, celery and onion)
1/4 cup dried chopped onion (you could use fresh if you love onions)
1/3 bunch cilantro, bottom half of stems removed (or 2 Tbs dried cilantro flakes)
1 Tbs chopped garlic (refrigerated kind or fresh, not dried)
4 oz. can chopped green chilis
1 tsp. Cumin
1/2 tsp. Black pepper
1 tsp. Salt
Optional: Add 1 jalapeño, lightly sauted and chopped
Place all ingredients in food processor and process to desired smoothness.
Let sit for about 30 minutes to allow flavors to become friends.
Refrigerate leftovers, if there are any.
For Catering: Double or triple this easily and offer a variety of chips for dipping.
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