Difference between revisions of "It's Not Dead Yet Hot Salsa"
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# Add [[cumin]] and stir well. | # Add [[cumin]] and stir well. | ||
# Drizzle [[balsamic vinegar]] over the top. | # Drizzle [[balsamic vinegar]] over the top. | ||
| − | # Let marinate overnight. | + | # Let marinate overnight |
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| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
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[[Category:Salsa Recipes]] | [[Category:Salsa Recipes]] | ||
[[Category:Tomatillo Recipes]] | [[Category:Tomatillo Recipes]] | ||
Revision as of 11:05, 5 May 2012
Description
Contributed by Catsrecipes Y-Group
- Yield: 24 Servings
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
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 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
.
