Most salsas are too chunky and juicy to use as a dip. This one is finely puréed, with olive oil added to thicken it.
Recipe information
Yield
Makes about 1 cup
Ingredients
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
Preparation
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.
