Darrel’s Salsa Dip

Growing up the one constant at every summer celebration was my step-dad’s salsa dip.  My step-dad, Darrel, made this dip all summer long. The first time would usually be Cinco De Mayo and it would continue until the fall. There was time he even made a little garden in our backyard so he could grow his own vegetables to use in his salsa. This man was serious about his salsa!

Today, I’m going to share with you, Darrel’s Salsa Dip. It’s famous in our circle of friends and family. It’s fresh, can be spicy or mild and it’s a dip because there is more than just tomatoes and onions in this dip!

To make a batch of Darrel’s Salsa Dip you will need the following –

4 Tomatoes
2 Bunches Table Onions
1/2 Green Pepper
1 Can Ripe Pitted Black Olives
2-4 Jalapeno Peppers
1/4 C White Vinegar
1/2 tsp Salt
1/4 tsp Pepper
1 tsp Garlic Powder

This makes a smaller batch of dip, about 2 quarts. But it is easily doubled or even tripled.

First, wash all your vegetables. Make sure to really scrub the table onions to get all the dirt off them.

Next, slice your tomatoes up into small diced tomatoes. I like to use Roma tomatoes but Darrel used whatever tomato was best at the time he was making his dip.

Slice the table onions thin, you want to have a little in each bite but you don’t want them to overpower each bite.

You can either buy sliced black olives or slice them yourself. Tip – if you are slicing them yourself, use an egg slicer. Goes so much quicker!

Dice the green pepper.

Dice the jalapenos. Remove the seeds if you want a mild salsa dip, leave the seeds if you want a hot, spicy dip.

Combine the white vinegar, salt, pepper, and garlic powder with all the vegetables. Stir well. Cover, place in the refrigerator, and let sit at least 8 hours. Overnight is best.

This dip will last about 4-6 days if stored properly. Be sure to give it a stir every once in a while.

Our classic potato salad is a perfect compliment to Darrel’s Salsa Dip for the summer.