I call it FIESTA SALSA DIP because of the colorful look to it.
My kids are somewhat picky eaters when it comes to vegetables however they too love this dip.
1 green bell pepper
1 orange bell pepper
1 yellow bell pepper
1 red bell pepper
1 onion (I use red)
1 bag of coleslaw mix with carrots
1 bunch cilantro
sliced jalapenos in juice
red wine vinegar
Use a food chopper or your blender to shred each bell pepper, the onion and I also run the bag of cabbage through . Some people I know leave the cabbage mix like it comes but I like the consistency smaller and more uniform.
Pull all the leaves off the cilantro stems and shred those as well. Combine all of those in a large bowl.
Cut your lemon in half, remove seeds and squeeze well over all of the vegetables.
Add approximately 3 tablespoons of Olive oil and 1 tablespoon of vinegar; mix well. This part is mostly to your own taste. I like the dip to be a wetter consistency; you may like it drier. After I add the Olive oil and vinegar I add about 2 tablespoons of chopped jalapenos and a little of the juice from the jar. Add this part slowly. If you add too much it takes away from the dip. By the same token, don't leave them out. They add something that is missed when you leave them out. All you need is a little.
Lastly I add the smallest bit of garlic salt.
Serve with dip chips.
(I had a friend take some leftovers I had and she added them to her eggs too. She said it was awesome.)