Salsa Picante Spices

Summer is here, the World Cup is on – what better excuse to enjoy a cold beer accompanied by some spicy nibbles?!

Here we’ve got a tomato salsa lifted by the heat of jalapeno and habanero chillies and fresh lime – perfect with tortilla chips. If you’re feeling adventurous, why not try adding 1 tbsp of salsa to a salt-rimmed glass and pouring over 300ml of lager to make a Mexican style Michelada? Bring on the sunshine!


  • 400ml tomato juice
  • ½ tsp sugar
  • 1 lime - zested and halved for juicing
  • 1 tsp Worcestershire sauce
  • Tortilla chips for 4 to serve
  • SALSA PICANTE SPICES (1 portion / 2 tbsp)  - please note if you're making a bigger batch, you'll need to scale up the fresh ingredients in proportion but the spices only by 2/3 or it will be too spicy!


  1. Simmer the tomato juice with 60ml water, the zest of the lime, sugar, SALSA PICANTE SPICES and ¼ tsp salt for 25 minutes or until the sauce has thickened. Leave to cool for 5 minutes then place in the fridge for 20 minutes
  2. Stir in the juice of the lime and the Worcestershire sauce then serve with the tortilla chips

Salsa Picante Spices: Bell pepper, habanero chilli, jalapeno chilli, garlic

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From: £1.60

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