Difference between revisions of "Spicy Hot Salsa"
RealRecipes (talk | contribs) m (moved Cookbook:Spicy Hot Salsa to Spicy Hot Salsa: Text replace - "Cookbook:" to "") |
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{{recipesummary|Salsa recipes|6|15 minutes|1}} | {{recipesummary|Salsa recipes|6|15 minutes|1}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of the United States|American cuisine]] |
| − | | [[ | + | | [[Cuisine of Mexico|Mexican cuisine]] |
| − | | [[ | + | | [[Southern cuisine|Southern cuisine]] |
| − | | [[ | + | | [[Vegetarian cuisine|vegetarian cuisine]] |
==Ingredients== | ==Ingredients== | ||
| − | * [[ | + | * [[Habanero|Habaneros]] |
| − | * [[ | + | * [[Jalapeño|Jalapeños]] |
| − | * [[ | + | * [[Onion|Onions]] |
| − | * Green and red [[ | + | * Green and red [[Bell Pepper|bell peppers]] |
| − | * [[ | + | * [[Tomato|Tomatoes]] |
* Onion salt or onion powder | * Onion salt or onion powder | ||
| Line 17: | Line 17: | ||
# Open and seed habaneros, jalapeños, bell peppers, and tomatoes. | # Open and seed habaneros, jalapeños, bell peppers, and tomatoes. | ||
| − | # [[ | + | # [[Chop|Chop]] all of them along with the onions. |
| − | # If using a [[ | + | # If using a [[Blender|blender]], blend slowly and do not blend completely. |
# Season with onion salt or powder to taste. | # Season with onion salt or powder to taste. | ||
# Toss before dipping. | # Toss before dipping. | ||
| Line 36: | Line 36: | ||
* Do not touch eyes or face after handling habanero or jalapeño. | * Do not touch eyes or face after handling habanero or jalapeño. | ||
| − | [[ | + | [[Tex-Mex cuisine|Tex-Mex cuisine]] |
[[Category:Inexpensive recipes|Salsa, Spicy Hot]] | [[Category:Inexpensive recipes|Salsa, Spicy Hot]] | ||
[[Category:Mexican recipes|Salsa, Spicy Hot]] | [[Category:Mexican recipes|Salsa, Spicy Hot]] | ||
Revision as of 06:34, 6 April 2012
| Spicy Hot Salsa | |
|---|---|
| Category: | Salsa recipes |
| Servings: | 6 |
| Time: | 15 minutes |
| Difficulty: |  |
| American cuisine
| Mexican cuisine | Southern cuisine | vegetarian cuisine
Ingredients
- Habaneros
- Jalapeños
- Onions
- Green and red bell peppers
- Tomatoes
- Onion salt or onion powder
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.
Tips, Notes, and Variations
- All quantities are to taste.
Uses
- Dip for tostados or chips.
- Garnish for main or side dishes.
Warning
- Do not touch eyes or face after handling habanero or jalapeño.
