Creamy Salsa

Creamy SalsaCreamy salsa for tacos or dipping chips.

Here’s the story of this recipe:

When we’re at our cabin in McCall, Idaho we hardly ever eat out.  Three reasons.  1) McCall is a mountain resort so the town is busy, busy during the summer months.  2) Eating out is expensive.  3) I love to cook and would rather prepare delicious meals than eat out.

Anyway, there’s a fairly new mexican restaurant, Pueblo Lindo {for us, new means within the last year or two!} about 1-1/2 miles from our cabin that has 5 star rave reviews on Yelp. So on one particular weekend in McCall we decided to give it a try.  They started off the meal with the traditional chips and salsa and a chopped cabbage slaw that was very non-traditional yet cool, refreshing, and delicious.  Does anyone out there have a recipe for a mexican chopped cabbage slaw to serve with chips?  I would love a recipe for it.

Everything on the menu sounded pretty tasty but I settled on the fish tacos because of six words, ” served with our awesome creamy salsa.”  The tacos were delicious and the creamy salsa, too, was pretty darn tasty, which got me to wondering why I had never before made a creamy salsa as I assumed it was just a matter of adding sour cream and then processing or blending.

I did a google search and tried a couple of different recipes and this creamy salsa that I’m sharing today was slightly modified from one found here.  It’s a bit different than the one at Pueblo Lindo but we loved it and ended up slathering it on instead of just drizzling.

Creamy Salsa

Yield: about 2 cups

Creamy Salsa


  • 4 Roma tomatoes, seeded and cut into large chunks
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup roughly chopped red onion
  • 1 jalapeño, seeded and roughly chopped {leave in some of the seeds if you like it hot}
  • 1 green onion, sliced
  • 1 cup sour cream
  • 1-3 tablespoons hot sauce {recommended: Frank's Red Hot}
  • 1/2 teaspoon garlic powder
  • 2 teaspoons fresh lime juice
  • Kosher salt
  • pepper


  1. Combine all of the ingredients except the salt and pepper in a food processor and blend to desired consistency. {I don't like chunky salsa so I practically puree mine.}
  2. Season with salt and pepper.
  3. Refrigerate at least 1 hour before serving.
  4. {If you don't have a food processor or if you like chunky salsa ~ chop your ingredients and mix together in a bowl instead of processing.}

If you’re making tacos give them a wow factor by making your own tortillas like the ones in the above photo. Click {here} for my recipe for Homemade Flour Tortillas.


{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly, PDF & Email


17 Responses to Creamy Salsa

  1. Michelle September 12, 2013 at 3:01 pm #

    That does look amazing! I love the idea of the creamy and the hot!

  2. Emily from Reaching Beyond My Reach September 12, 2013 at 5:05 pm #

    This sounds fantastic! Thank you for sharing. I’m going to have to give it a try!

  3. Heather @ French Press September 12, 2013 at 9:04 pm #

    that definltely looks delicious! we will certainly be giving this a try

  4. Jill P. ( September 13, 2013 at 9:12 am #

    This looks great, and I love creamy salsa! Thanks for sharing at From the Farm Blog Hop! ~ Mama Ging

    • Lori September 21, 2013 at 8:33 pm #

      You’re welcome, Jill. Thank you for hosting your weekly blog hop.

  5. Kaitlyn September 13, 2013 at 11:06 am #

    Okay, this is amazing! I love salsa but love a creamy dip as well – and now they are mixed into one?? The possibilities are endless 🙂 Thanks for sharing!!

    • Lori September 21, 2013 at 8:37 pm #

      The possibilities are endless. Let me know how you would use this creamy salsa.

  6. Diane Balch September 15, 2013 at 1:51 pm #

    We never eat out when we go to our camp in the Adirondack Mountains. The few restaurants that even come close to what we can make at home are super expensive… So I hear you, cooking is good, cheap, and healthy. Thanks for sharing your salsa with us on foodie friday.

    • Lori September 21, 2013 at 8:24 pm #

      Hi Diane, I’m glad to know there is someone out there that get’s me!!! 🙂 A camp in the Adirondack mountains sounds like a lot of fun.

  7. PJ @ Planned in Pencil September 17, 2013 at 10:14 am #

    Oooh, this makes me hungry! It looks delicious! Thanks for sharing on the Pinworthy Project Party!

  8. Jeanie September 17, 2013 at 11:24 am #

    This looks so good Lori! Please pass the chips!

    • Lori September 21, 2013 at 8:34 pm #

      Believe me, it’s good and it has great possibilities.

  9. Gracie Lathrop September 30, 2013 at 8:35 pm #

    this looks fabulous!! My husband and I eat mexican food ALL THE TIME can’t wait to try this out next time 🙂 Do you think you could share this and any other of these great projects over at my link party.

    • Lori October 1, 2013 at 1:59 am #

      Hi Gracie, hopefully this creamy salsa will be a nice addition to your mexican food. Let me know if you and your hubby like it. Thanks for the invite ~ I’m coming on over right now!

  10. Deb @ Kneaded Creations October 3, 2013 at 7:50 am #

    I have to say, being foot ball season and coming into holiday party season, this dip really fits the bill. Of course, I HAD to pin it! I am just buzzing over from the Wake Up Wednesdays link party! I am glad you posted this there. I would love it if you’d drop by to visit me sometime at I’ll look forward to seeing you there! Deb @ Kneaded Creations

    • Lori October 3, 2013 at 9:22 am #

      I agree, it’s the perfect season to bring out this salsa. I’m coming on over to visit your site. 🙂

  11. Becky October 8, 2013 at 1:42 pm #

    WE love creamy salsa!! Ole!! Thanks for sharing at Foodtastic Friday! Top 15!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Powered by WordPress. Designed by Woo Themes