Creamy salsa

Creamy salsa
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When I buy a seven-layer dip at the grocery store, I always go straight for the section with the most salsa and sour cream. I love this combination that’s both fresh and creamy at the same time.

This morning, I decided I’d treat myself for lunch and prepare a creamy salsa as an extra special treat for my taste buds and tummy. 

  • ServesServes 4–6
  • Prep time10 min
  • Cook time-
  • Timeout-
  • FreezingFreezes well



  • 27 oz (1 can) whole tomatoes, drained
  • Juice of 1 lime
    Replacement options

    or lemon

  • 1/2 cup red onion, minced
  • 2 green onions, minced
  • 1/2 jalapeño pepper, seeded and minced
  • 1/4 cup fresh cilantro, finely chopped
    Replacement options

    or other herb of your choice

  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground paprika
  • 1 teaspoon sugar
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • Salt and pepper, to taste


  1. Pour the tomatoes into a bowl. Using your hands, crush the tomatoes until they resemble a purée.
  2. Add the remaining ingredients, season generously, and mix well. Serve with tortilla chips.
Recipe published on August 19, 2018