Cookbook:Spicy Hot Salsa
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| Spicy Hot Salsa | |
|---|---|
| Category | Salsa recipes |
| Servings | 6 |
| Time | 15 minutes |
| Difficulty |  |
Cookbook | Ingredients | Recipes | American cuisine | Mexican cuisine | Vegetarian cuisine
Ingredients[edit | edit source]
- Habaneros
- Jalapeños
- Onions
- Green and red bell peppers
- Tomatoes
- Onion salt or onion powder
Procedure[edit | edit source]
- 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 well before dipping.
- Save any left over in tightly sealed container in refrigerator.
Notes, tips, and variations[edit | edit source]
- All quantities are to taste.
- Use as a dip for tostados or chips, or as a garnish for main or side dishes.
Warnings[edit | edit source]
- Do not touch eyes or face after handling habanero or jalapeño.