"It's Not Dead Yet" Hot Salsa

Title:
"It's Not Dead Yet" Hot Salsa

Yield:
24 Servings

Categories:
Sauce




Ingredients:





     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 tb Cumin powder


     2 oz Balsamic vinegar






 Date: Wed, 27 Mar 1996 05:52:15 -0500


 


 From: Mac Geek 


 


 Recipe By: John A. Gunterman


 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


 


 Serving Ideas : Best served warm the day after.


 


 NOTES : 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


 


 CHILE-HEADS DIGEST V2 #279


 


 From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe


 Archive, http://www.erols.com/hosey.