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 YouReach The dried peppers And Place in a Non-Reactive Container.Place Smoked Habaneros And Chipotles in Blender And Drain Juice FromMixture 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. LetMarinate Overnight

contributed by :
* Catsrecipes Y-Group