It's not dead yet - hot salsa

Yield: 24 Servings

Measure Ingredient
5 \N Whole habanero peppers; seeded
10 \N Whole tomatillos; husks removed
2 \N Whole vidalia onion; skinned
6 \N Whole sweet red peppers; seeded
2 \N Whole smoked habanero peppers
3 \N Whole chipotle peppers
1 tablespoon Cumin powder
2 ounces Balsamic vinegar

Process ingredients in a blender individually in order listed until you reach the dried peppers and place in a non-reactive container. Place Smoked Habs and Choptles in blender and drain juice from mixture in bowl into the blender and process. Add to the mixture in the bowl. Add cumin and stir well. Drizzle Balsamic vinegar over the top. Let marinate overnight.

Made whie cleaning out the refridgerator....... thus the name... a litltle of this, a little of that, a little more of that,a _lot_ of that.... John A. Gunterman An analog man trapped in a digital world. @

Busted by Christopher E. Eaves <cea260@...> Serving Ideas : Best served warm the day after.

Recipe by: John A. Gunterman

Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 15, 1998

Similar recipes