Tsion's Salsa Dip
Courtesy Beejhy Barhany
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This is such a great, fully flavored dip to make for any occasion, and it's also very versatile. It can easily be adapted to make an amazing shakshuka or used as a marinade for chicken or fish.


    • 4 tablespoons olive oil
    • 2 medium white onions, diced
    • 4 cloves garlic, minced
    • 1 medium green bell pepper, chopped
    • 1 medium red bell pepper, chopped
    • 1 jalapeño, diced
    • 1 large handful cilantro or parsley, minced
    • 2 scallions, chopped
    • 2 cans diced tomatoes or 8 ripe tomatoes, diced
    • 1 teaspoon chili powder (mild)
    • 1 teaspoon cumin
    • 1 teaspoon paprika
    • salt and freshly ground black pepper
    • injera chips, to serve


1. Heat your olive oil in a large, deep pan or iron-cast skillet over medium heat until shimmering.

2. Add onions and sauté for a few minutes, until it begins to soften.

3. Add garlic after a few minutes and sauté, stirring, until softened and fragrant.

4. Add your red and green peppers and jalapeño and sauté for a few minutes.

5. Add cilantro, scallion and diced tomatoes and sauté for 8 minutes.

6. Add spices and cook until vegetables are fully softened; allow mixture to simmer over medium heat for 5 minutes. Add salt and pepper to taste. At this point, you can taste the mixture and adjust it according to your preferences.

7. Serve with injera chips.

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Chef Beejhy Barhany makes shakshuka dip

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