This dip is super easy and simple.
I used some of the salsa verde I made from the green tomatoes left over in our garden. With live in a southern climate, so it hasn’t frozen yet. The garden is still going with lots of tomatoes! They are all green right now, but my husband is hoping they will turn red before the first frost. I went ahead and made some salsa verde anyway. There really were a lot of tomatoes out there!
For the peppers in the salsa I used a combination of jalapeno, cayenne, and Thai chilies – also from the garden. The salsa came out very spicy!
So you mix this spicy salsa with the sour cream and you end up with a smooth dip that is spicy and cooling at the same time.
I served the dip with tortilla chips. It was really lovely.
RICARDO’S CALIENTE DIP
8 Ounces Sour Cream
2 Tablespoons Jalapeno Relish
½ Teaspoon Onion Salt
Combine all ingredients. Chill until ready to serve. Serve with corn chips or tortilla chips.
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