Smoky Tomato Salsa Dip
Smoky Tomato Salsa Dip with Sweetcorn and Kidney Beans is super health and delicious with any Mexican meal. This easy salsa recipe is a perfect mix of spice, chilli, lime and coriander to tantalise your tastebuds.
- 440 g tin of chopped tomatoes
- 1/2 red onion, roughly chopped
- 1 green chilli pepper, deseeded and roughly chopped
- 1 garlic clove, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp brown sugar
- 1 tsp white wine vinegar
- 1 tbs tomato puree
- juice of 1 lime
- 1 small handful of fresh coriander
- pinch of salt and pepper
- 100 g kidney beans, cooked, rinsed and cooled
- 100 g sweetcorn, cooked, rinsed and cooled
Pop all the ingredients, except the beans and sweetcorn, into a blender.
Pulse until you have the desired consistency. I like mine a little chunky.
Pour into a serving bowl and stir in the beans and sweetcorn. Serve with nachos or plantain chips.
Keep in an airtight container for a couple of days. It’s best prepared ahead to allow the flavours to develop.
Get creative, mix up your beans.
Too hot? Reduce the chillies.
Need a good homemade fajita or enchilada sauce? Add a tsp of Cajun mix.
Vegan or Vegetarian? Cram in more beans and add a tsp of Cajun mix for bean fajitas or tacos.
Nutritional values are for guide purposes only based on the ingredients I used.