Ingredients for Tomato Salsa Dip
- 1 medium onion, finely chopped
- Yellow Bell Pepper
- Red Bell Pepper
- 28 oz (794g) canned crushed tomatoes
- 1/2 cup (120ml) tomato juice
- 1/4 teaspoon chili flakes (or more, to taste)
- 2 tablespoons white wine vinegar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
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How to Make Tomato Salsa Dip
- Finely chop 1 medium onion, 1 green bell pepper, and 2 cloves garlic.
- In a medium saucepan, combine the chopped onion, bell pepper, garlic, 28 oz (794g) canned crushed tomatoes, 1/2 cup (120ml) tomato juice, 1/4 teaspoon chili flakes (or more, to taste), 2 tablespoons white wine vinegar, and 2 tablespoons brown sugar.
- Bring the mixture to a simmer over medium heat. Cook for 10 minutes, stirring occasionally, until the vegetables have softened slightly.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth.
- Slowly whisk the cornstarch mixture into the simmering salsa.
- Continue to stir until the salsa has thickened to your desired consistency (about 1-2 minutes).
- Remove from heat and let cool completely before serving. Refrigerate for at least 30 minutes for best flavor.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
58g
Fat
0g
Carbs
7g
