Super Spicy Salsa
Salsa can be used in so many ways. It's fabulous in Hot Pepper and Salsa Frittata and delicious as a garnish for chili or grilled chicken.
INGREDIENTS
- 2 jalapeño peppers, minced
- 1 habanero pepper, minced
- 1 green bell pepper, minced
- 4 cloves garlic, minced
- 1 red onion, chopped
- 5 ripe tomatoes, chopped
- 3 tablespoons lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
- ¼ cup chopped fresh cilantro
In large bowl, combine jalapeños, habanero pepper, bell pepper, garlic, red onion, and tomatoes.
In small bowl, combine lemon juice, salt, and pepper; stir to dissolve salt. Add to tomato mixture along with cilantro.
Cover and refrigerate for 3–4 hours before serving.
Yields 3 cups; serving size ¼ cup
Calories: 25.23
Fat: 0.21 grams
Saturated fat: 0.05 grams
Dietary fiber: 1.44 grams
Sodium: 53.25 mg
Cholesterol: 0.0 mg
Pepper Heat
The heat in a pepper is concentrated in its seeds and inner membranes. If you prefer a milder taste, just remove and discard the seeds and membranes before mincing. Remember, the smaller the pepper, the hotter. Habaneros and Scotch bonnet peppers are the hottest, while pepperoncini and Poblano peppers are milder.
