As much as would like to enjoy the taste of salsa, I just don’t. I’m not a fan of raw onions and my taste buds and stomach can’t handle any heat, so jalapenos are a no no for me. But I have often found myself yearning to dip a nacho chip into a bowl of salsa. The bright red tomatoes always look so inviting. So, I decided to make up a version of the dip that I’d could enjoy. I tossed some tomatoes with roasted red peppers, balsamic vinegar, and feta cheese. Simple and fresh – just what I was looking for. I was planning to add other ingredients, but I stopped, because I really loved how the sweetness of the tomatoes and peppers pairs so nicely with the salty brine of the feta. My husband just grabbed a big bowl and ate it on it’s own, but I scooped mine up with tortilla chips and really liked the added crunch and the warm flavor of the corn.
You could of course, doctor this recipe up with any ingredients you like, but I wanted to keep my ingredients vibrantly red in color so that when tossed with the white feta and served with blue corn tortilla chips, it would become a festive dip for Fourth of July.
Red, White, and Blue Chips and Salsa
1 pint grape or cherry tomatoes
pinch of salt
5 roasted red peppers (from a 12-16 ounce jar), drained and diced
1 tablespoon aged balsamic vinegar (use really good quality vinegar)
2/3 cup crumbled feta cheese
1 bag blue corn tortilla chips
Special Equipment Needed:
Cut tomatoes into quarters. Toss with a pinch of salt. Set in a fine mesh strainer and allow the juices to drain for 30 minutes or put tomatoes in a salad spinner, let sit for 30 minutes, then spin to remove some of the juice.
Note: Using the salad spinner is a great way to easily extract the juice, so your salsa isn’t too wet. I actually added my roasted red peppers to the spinner to remove all the excess moisture from them, as well.
Toss tomatoes, diced roasted red peppers, balsamic vinegar, and feta cheese together in a bowl. Serve with blue corn tortilla chips.