Salsa Dip Recipe-September 2024-www.zdask.com

　　Most salsas are too chunky and juicy to use as a dip. This one is finely puréed, with olive oil added to thicken it.

Ingredients

Makes about 1 cup

　　4 medium plum tomatoes, seeded and quartered

　　1/4 cup coarsely chopped Spanish onion

　　1/2 medium jalapeño pepper, seeded, diced

　　1/4 cup chopped fresh cilantro

　　1/4 cup lime juice, plus more to taste

　　1/3 cup olive oil

Step 1

In food processor fitted with metal blade, pulse all ingredients until puréed. Transfer to bowl, season with salt and freshly ground black pepper, and add more lime juice if desired.

Step 2

Dip can be made in advance and refrigerated, covered, up to 2 days.