Cookbook:Spicy Hot Salsa

Spicy Hot Salsa
Category Salsa recipes
Servings 6
Time 15 minutes

Cookbook | Ingredients | Recipes | American cuisine | Mexican cuisine | Vegetarian cuisine



  1. Open and seed habaneros, jalapeños, bell peppers, and tomatoes.
  2. Chop all of them along with the onions.
  3. If using a blender, blend slowly and do not blend completely.
  4. Season with onion salt or powder to taste.
  5. Toss well before dipping.
  6. Save any left over in tightly sealed container in refrigerator.

Notes, tips, and variationsEdit

  • All quantities are to taste.
  • Use as a dip for tostados or chips, or as a garnish for main or side dishes.


  • Do not touch eyes or face after handling habanero or jalapeño.