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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. 
Prep Time10 mins
Cook Time5 mins
Course: Side Dish
Cuisine: Mexican
Keyword: Dip, Quick, Tomato
Servings: 6
Calories: 108kcal
Author: Lee

Equipment

  • Blender

Ingredients

  • 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

Instructions

  • 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.

Notes

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.