Fiery salsa

    20 min

    This salsa is pretty hot, feel free to make it as hot or mild as you want. Avocados are blended with chillies, onion, garlic, tomatoes and seasonings. Serve with anything you fancy.

    8 people made this

    Serves: 24 

    • 5-6 Scotch bonnet chillies, finely chopped or to taste
    • 3/4 onion, chopped
    • 3 cloves garlic, finely chopped or to taste
    • 3 avocados, peeled, pitted and cubed
    • 3 plum tomatoes, chopped
    • 1 (400g) tin chopped tomatoes
    • 1 lemon, juiced
    • salt and pepper to taste
    • 1 tablespoon olive oil or to taste

    Prep:20min  ›  Ready in:20min 

    1. Combine the chillies, onion, garlic, avocados, plum tomatoes, chopped tomatoes and lemon juice into a food processor. Drizzle in the olive oil; season to taste with salt and pepper. Pulse until the mixture has reached your desired consistency.

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    Reviews in English (5)


    I had high hopes for this. It would've made just an outstanding guacamole. I'll probably try it again as just that. But I think what ruined the flavor for me was the can of diced tomatoes. It took away from the flavor quite a bit. I mixed it more than I should've because I had to add salt to add flavor the tomatoes took away! The end result looked like split pea soup. I will try again, next time I'll modify and keep it as guacamole.  -  26 Jun 2010  (Review from Allrecipes US | Canada)


    Excellent recipe. I used just one jalapeno pepper (seeded and deveined) to keep it mild. Really loved it, but next time, I plan to use lime juice and add cilantro. Someday, when the kids are all grown up, I'll try it with all the fancy peppers!  -  27 Jun 2010  (Review from Allrecipes US | Canada)


    Bakermom, if you make this salsamole again, consider leaving out the olive oil instead of the tomatoes. I made some last night and I think the oil is the ingredient taking away flavor. Also green onions instead of yellow can give the recipe a lighter fresher taste because for some people the yellow onion can stick to the palate.  -  21 Jun 2010  (Review from Allrecipes US | Canada)