It's not dead yet - hot salsa
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Whole habanero peppers; seeded | |
| 10 | Whole tomatillos; husks removed | |
| 2 | Whole vidalia onion; skinned | |
| 6 | Whole sweet red peppers; seeded | |
| 2 | Whole smoked habanero peppers | |
| 3 | Whole chipotle peppers | |
| 1 | tablespoon | Cumin powder |
| 2 | ounces | Balsamic vinegar |
Directions
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