Spicy Hot Salsa
This salsa pairs two kinds of chile, habanero and jalapeño, with sweet red and green bell peppers, so the heat has something to push against. Seeding everything keeps the texture clean and the tomatoes from turning watery. Every quantity is yours to set, which lets you aim for mild or fierce. Serve it with tostados or chips, or spoon it over main and side dishes.
Instructions
Cut open the habaneros, jalapeños, bell peppers and tomatoes, and scrape out the seeds.
Chop the seeded vegetables and the onions into small pieces. A knife gives the most control over texture.
If you prefer a blender, run it slowly and stop early. The salsa should stay chunky, not turn into a smooth purée.
Season with onion salt or onion powder, tasting as you go until the heat and savoriness suit you.
Stir or toss the salsa well just before serving so the juices and pieces are evenly mixed.
Store any leftovers in a tightly sealed container in the refrigerator.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
