Cookbook:Spicy Hot Salsa
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The | Spicy Hot Salsa | |
|---|---|
| Category: | Salsa recipes |
| Servings: | 6 |
| Time: | 15 minutes |
| Difficulty: |  |
Cookbook | Recipes | American cuisine | Mexican cuisine | Southern cuisine | vegetarian cuisine
[edit] Ingredients
- Habaneros
- Jalapeños
- Onions
- Green and red bell peppers
- Tomatoes
- Onion salt or onion powder
[edit] Procedure
- Open and seed habaneros, jalapeños, bell peppers, and tomatoes.
- Chop all of them along with the onions.
- If using a blender, blend slowly and do not blend completely.
- Season with onion salt or powder to taste.
- Toss before dipping.
- Save any left over in tightly sealed container in refrigerator.
[edit] Tips, Notes, and Variations
- All quantities are to taste.
[edit] Uses
- Dip for tostados or chips.
- Garnish for main or side dishes.
[edit] Warning
- Do not touch eyes or face after handling habanero or jalapeño.
