Very Spicy Salsa

  • serves 4-6

Special note: This salsa is served with an egg dish. We make it very spicy so that it shines through and has a considerable kick. If you are making this to eat with chips, you may tone down the heat by omitting the chipotle pepper or adding only a small amount.

Courtesy of Marysol Foucault of Edgar

19 Ratings
Directions for: Very Spicy Salsa


2 Tbsp vegetable oil

3 clove garlic, minced

1 large Spanish onion, small dice

2 large red bell peppers, small dice

2 large yellow bell peppers, small dice

2 can whole tomatoes, coarse purée

1 tsp cumin, toasted, ground

½ chipotle pepper, rehydrated, finely chopped

juice of 2 limes

1 large handful cilantro

salt and pepper


1. Ensure all your ingredients are prepped (chopped, minced, diced!).

2. Gently heat your vegetable oil in a large non-stick pan.

3. Add the garlic and onions to the pan, stirring to ensure that they do not stick. Cook until translucent.

4. Add the peppers and sauté for a few minutes more until they are just tender.

5. Add the tomato, cumin, chipotle, lime juice and cilantro.

6. Salt and pepper to taste.

See more: Hot and Spicy, Mexican, Summer, Snack, Side, Vegetables, Tomatoes, Easy

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