My step-dad's famous dip. Learn how to make Darrel's Salsa Dip for your next get together.
Prep Time25 minutesmins
Cook Time8 hourshrs
Course: Appetizer
Cuisine: Mexican
Keyword: Dip, Salsa, Salsa Dip
Ingredients
4Tomatoes
2bunchesTable Onions
1/2Green Pepper
1canBlack Olives
2-4Jalapenos
1/4CWhite Vinegar
1/2tspSalt
1/4tspPepper
1tspGarlic Powder
Instructions
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.