Cry baby salsa

Yield: 2 quarts

Measure Ingredient
2 Scotch Bonnet Peppers, Green
2 Scotch Bonnet Peppers, Yellow
12 mediums Chili Peppers, assorted
2 larges Vidalia Onions (or other sweet onions)
12 mediums Ripe Tomatoes
2 tablespoons Cilantro, dried
6 tablespoons Lime juice (2 small limes)
6 tablespoons Lemon juice (1-2 lemons)
4 tablespoons Hot Pepper Vinegar*
1 tablespoon Oregano, dried
4 tablespoons Minced Garlic, dried
1 tablespoon Garlic Salt
2 teaspoons Cumin
2 teaspoons Salt
2 teaspoons Black Pepper
1 gallon White Vinegar
5 Bottles Dat'l Hot Vinegar


Stem, seed, and dice peppers. Dice onions and tomatoes. Mix in all other ingredients and chill (overnight is best) until the flavors blend.

Serve with tortilla chips. Not for the heat intolerant! WARNING: You may want to use gloves to handle the peppers, ESPECIALLY the scotch bonnets.

Hot Pepper Vinegar:

Dat'l Do-It Hot Pepper Vinegar is a great product by itself.

However, it comes in very small bottles. Since we were continually "topping it off," we decided to mix it in quantity. The quantities specified here are actually more diluted than the original product, so you may choose to use the original formula directly.

[All measurements are approximations]

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