MIX salsa, sour cream, olives, onions and hot pepper sauce in medium bowl; set aside.
SPRINKLE gelatine over tomato juice in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring constantly. Add to salsa mixture; stir until well blended. Pour into 4-cup mold.
REFRIGERATE 4 hours or until firm. Unmold onto serving plate. Serve with crackers.
