It's Not Dead Yet Hot Salsa

It's not dead yet hot salsa

Yield: 24 Servings

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

Process ingredients in a blender individually in order listed until you reach the dried peppers and place in a non-reactive container. Place Smoked Habaneros and Chipotles 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

Contributed by :
* Catsrecipes Y-Group