Football Sunday Salsa

READY IN: 10mins
Recipe by Pittsburgh Room

From Pittsburgh Cookbook @ www.PittsburghCookbook.com

Top Review by loof751

This is a nice rich and tasty dip for chips! I took a hint from another reviewer and made the following changes: drained some of the liquid from the tomatoes, and used Rotel tomatoes with green chilis instead of regular diced tomatoes. That change, with the hot sauce and jalepenos, gave this the perfect amount of heat for us. Served with blue-corn tortilla chips and enjoyed - thanks for sharing the recipe! Made for Spring Pick-A-Chef 2012

Ingredients Nutrition

  • 1 (22 ounce) canof petite diced tomatoes
  • 14 cup of finely diced onion
  • 14 cup of finely diced green bell pepper
  • 1 teaspoon lime juice, fresh lime even better (or lemon juice)
  • 2 tablespoons hot sauce (I like Frankà s Red Hot)
  • 16 ounces softened cream cheese
  • 1 teaspoon chopped cilantro (optional)
  • 1 diced jalapeno (optional)

Directions

  1. Let cream cheese soften, then open can of tomatoes. Chop onion and bell pepper and mix all ingredients together. Serve with your choice of chips or crackers.

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