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

  1. Place all the ingredients into a blender, and secure the head, or a large mixing bowl if using a hand/stick blender
  2. Blend all ingredients together until you get your desired consistency
  3. When completed, pour your infused Salsa into serving bowls, and enjoy with your favourite tortilla chips, tacos, nachos, etc. ; Ole!