Hot stuff salsa

PersonalPoints™ per serving
Total Time
15 min
15 min
0 min
This quick, tasty salsa is an ideal appetizer for your next party. You can ratchet up the heat of this recipe by choosing a hotter pepper instead of jalapeños, such as habañero or serrano peppers, but beware that both varieties can pack a punch. (You may even want to wear gloves while handling them.) You can also incorporate ground red pepper or cayenne pepper to add even more heat. If you’d rather tone it down, pickled jalapeños have a milder taste than their freshly diced counterparts. Besides using this salsa as the ubiquitous partner for tortilla chips or tacos, you can also spoon it over a baked potato, top grilled fish or chicken breasts with it, or serve it as a zesty salad dressing.


Sweet red pepper(s)

1 medium, seeded and coarsely chopped

Uncooked onion(s)

1 cup(s), coarsely chopped

Jalapeño pepper(s)

1 medium, seeded, deveined and minced

Garlic clove(s)

2 medium clove(s)

Plum tomato(es)

1 cup(s)


1 Tbsp, chopped

Fresh lime juice

2 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground


  1. In a food processor, pulse the bell pepper, onion, jalapenos and garlic until fairly smooth. Transfer to a nonreactive serving bowl; stir in the tomatoes, cilantro, lime juice, salt and pepper. Refrigerate, covered, until chilled, at least 1 hour.