NOIDS Infused Salsa Dip
Prep Time: 10 minutes Cycle Time: 3 minutes
Serving Size: ½-¾ cup/120-175ml
Yield: about 5 cups/1180ml
Ingredients
- 2/3 cup/160ml NOIDS infused Olive Oil
- 1 cup/240ml red onion, chopped
- ¾-1 cup/180-240ml fresh cilantro, chopped (add more at the end if desired)
- ½ cup/120 ml red wine vinegar
- 3 tablespoons/45ml tomato paste
- ½ green bell pepper, chopped
- ½ yellow bell pepper, chopped
- ½ orange bell pepper, chopped
- 6 fresh plum tomatoes, chopped
- 6-8 cloves garlic, peeled
- 4-6 fresh limes, juiced (if you like more, use more!)
- 1-3 whole jalapeno peppers (depending on heat preference), de-stemmed
- 1 bunch green onion or scallions
- Pink Himalayan salt and freshly ground pepper to taste
Steps
- Place all the ingredients into a blender, and secure the head, or a large mixing bowl if using a hand/stick blender
- Blend all ingredients together until you get your desired consistency
- When completed, pour your infused Salsa into serving bowls, and enjoy with your favourite tortilla chips, tacos, nachos, etc. ; Ole!
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