Drain the salsa in a strainer for 10 minutes to remove excess liquid.

Transfer the drained salsa to a blender.

Add cream cheese, shredded Cheddar cheese, chopped onion, and hot pepper sauce to the blender.

Blend until the mixture is smooth and well combined.

Spread the cheese mixture evenly over each of the flour tortillas.

Roll each tortilla tightly into a cylinder shape.

Wrap each rolled tortilla in plastic wrap.

Refrigerate the wrapped tortillas for at least 2 hours to allow them to firm up.

Once chilled, cut the tortillas into thin slices to create pinwheels.

Arrange the pinwheels on a platter and serve cold.