Cookbook:Spicy Hot Salsa

| American cuisine | Mexican cuisine | Vegetarian cuisine

Ingredients

 * Habaneros
 * Jalapeños
 * Onions
 * Green and red bell peppers
 * Tomatoes
 * Onion salt or onion powder

Procedure

 * 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 variations

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

Warnings

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