A blended salsa with canned tomatoes that calls for 5 ingredients – salt included! This garlic salsa dip is so easy and quick to make. Rather than having any chili, its kick comes all from the pressed fresh garlic. Perfect as dip to nachos and chips, or poured over tacos. The weather might be horrible outside, but this garlicky salsa will instantly take you somewhere warm.
Take me somewhere warm!
I wish I could say it’s hot but it’s just not. I think all through July the temperature never reached 25 degrees. My parents are here visiting and it feels like fall. Some nights the outside thermometer even shows one-digit results. This is the first year that I get to spend all of July in Sweden, as we chose to travel in June and then again in August and I think I never want this again. July is disappointing. I’m not a fan of the heat but in the summer I want to see the sun.
I can’t even say that there is no sun, because up here the sun’s been above the horizon for 19 hours daily, but the sky is so thickly overcast one can barely see that long-lasting sunlight. Stuck in this gloomy place I can only make myself food that feels like a warmer place. Tacos are a favourite in Scandinavia (why so will always be beyond my understanding) so corn nacho chips are a staple. As much as I like to dip them in gräddfil, a Swedish light sour cream, there are many other dips out there. Like garlic salsa dip.
Taco inspo: coconut lime shrimp tacos.
How to make garlic salsa dip
Here’s what you’re gonna need:
- 200 g canned crushed tomatoes
- 1/4 lime, juiced (about 3 tbsp)
- 2 tsp minced cilantro
- 1/2 to 1 garlic clove
- 1/4 tsp salt
In a tall container combine the canned tomatoes, lime juice and minced cilantro. Peel and press a garlic clove in. Depending on the intensity of the garlic used, half a clove might already be enough. Personally, I like to make this sauce very garlicky, also because I don’t add any chili peppers. So in order to get some bite I like to use 1 whole clove and get that effect from the garlic alone. Lastly, add the salt. I pair this dip with salted nacho chips, so 1/4 tsp of salt is enough. Add more salt if serving the garlic salsa dip with unsalted chips. Blend until nicely combined and serve.
More dips? The best chunky guacamole is here!
After all, who cares what’s the temperature outside? I’ve got nachos, my garlic salsa dip and a mojito on my table, I may as well be soaking up the sun by a nice pool somewhere. Or maybe I’m having this as an appetizer before moving on to a heartier meal later in the day, when the outside temperature drops and the appetite for reindeer stew becomes real. (Fun fact: I really had reindeer stew after this photo shoot. It really was that cold that day.)
Yes, Sweden is cold and July sucked. Lesson learned – next time I’ll travel abroad in July. Swedish people always travel somewhere warm in November or February, during those dreadful dark months of winter. Dark winters have been growing on me ever since I came to Sweden and I have no problem with them. I’m happy to stay here and complain about the darkness (while liking it deep down). What I really can’t stand is when summer doesn’t act like summer. Rainy and cold July. That is what I’d rather get away from. For when I’m stuck in Sweden I have garlic salsa dip.
More canned tomato goodness: pomidorowa, Polish tomato soup!
Garlic salsa dip
- 200 g crushed tomatoes canned
- 1/4 lime juiced
- 2 tsp cilantro minced
- 1 garlic clove
- 1/4 tsp salt
- Combine the canned tomatoes, lime juice, minced cilantro and salt in a blender jug.
- Peel the garlic clove and press it in.
- Blend until smooth and serve.
This recipe has been updated in August 2020 with a recipe card and better wording.