Red and White Red Hot Salsa Dip
2 cups RED hot chilli (recipe linked below)
1 tomato cut into chunks
2 red peppers
3 tablespoons franks red hot (other hot sauce may be subsisted but I find this provides best flavour)
1 1/2 cups diced red bell pepper
2 cups spicy salsa
2 cups sour cream
1 1/2 red onion diced
2 cups shredded mozzarella cheese
1 bag tortilla chips
Begin by putting a layer of left over red hot chilli on the bottom of casserole dish. Cover meat layer with spicy salsa evenly spread. Most salsa's come in mild and hot for this recipe you want the hottest you can find, if you do not have any spicy salsa on hand just add in a sprinkle of chilli flakes and a dash of cayenne pepper.
In a small dish mix together franks red hot and sour cream and spread over chilli. Add in red peppers, red onions and chunked tomato's and red bell peppers. I usually just use the pickled bell peppers, they come pre seeded and sliced so they cut down on time and they still pack a kick.
Sprinkle with shredded mozzarella cheese and put in the fridge for at least an to chill.
Serve cool with tortilla chips.
One great feature this appetizer provides is that it can be made the night before, so it takes a little bit of stress off you and one less thing that can be checked off your to do list.
I always make this recipe the day after we have the "RED hot chilli" , it is a fast and easy way to remake leftovers into an entirely new meal.
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