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Hot Salsa

Published Monday, 16 March, 2009 by Maggie

Hot Salsa



  • 6/7 chopped tomatoes (If you want you can remove the skins)
  • 1 medium onion chopped
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 1 LARGE red chilli chopped
  • LARGE tbsp crushed garlic
  • 1 tsp crushed pepper corns
  • 1 tsp crushed salt
  • 1 tbsp freshly chopped coriander
  • Dash of lemon juice1tsp cayenne pepper
  • 2 tbsp vinegar (can be any vinegar, if you use balsamic it'€™ll make it go a funny colour but won'€™t affect the taste)
  • 2 tbsp Olive oil


Everything needs to be finely chopped and then mixed. Allow to marinade for around 2 hours before serving.

This can stay fresh for up to 5 days if kept in the fridge.

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