When we lived in Florida a number of years ago, some Canadian friends introduced us to a close variation of this fresh Mexican Dip. Unfortunately, I can no longer find the recipe that was kindly passed on to me, so I’ve just been making it from memory ever since and am pretty sure that it’s reasonably close. The tins of RO*TEL Mexican Style Tomatoes (that have green chilli, lime and cilantro added to them) are widely available in supermarkets throughout the USA, but something I can only get my hands on from time to time. I’m sure though that adding a couple of diced fresh tomatoes and a chopped green chilli to the mix would be a good alternative.
It’s definitely more of a summer-time appetiser (perfect for those living in the Northern Hemisphere right now!), but as my sweet husband has just returned from the U.S. with a few tins of these tomatoes packed in his suitcase, I couldn’t NOT make up a batch for the family to dip into over the weekend. At least the sun was shining down upon us… albeit not providing a great deal of warmth!
Mexican Salsa Dip | Gather and Graze
- ½ Red Onion (diced finely)
- 1 Medium Red Capsicum/Pepper (diced finely)
- 1 Large Avocado (diced)
- 1 Fresh Cob of Corn (kernels cut from the cob) or 1 x 300g (10oz) Tin Corn Kernels (drained)
- 283g (10oz) Tin of RO*TEL Mexican Style Tomatoes (drained)*
- Half of a 400g/14oz Tin of Black Beans (drained)
- Juice of 1 Fresh Lime
- 1 Tbsp Extra Virgin Olive Oil
- A little salt and freshly ground black pepper
- Handful of Fresh Coriander/Cilantro (chopped)
- Corn Chips (to serve)
Place all ingredients in a large mixing bowl and gently stir to combine. Transfer to a clean serving bowl and serve surrounded by the corn chips.
If you’re unable to find the tins of RO*TEL Mexican Style Tomatoes (or something similar) in your area, I’d recommend substituting with 2-3 ripe Roma Tomatoes (diced) and a finely chopped green chilli.