Difference between revisions of "It's Not Dead Yet Hot Salsa"
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* 2 oz [[balsamic vinegar]] | * 2 oz [[balsamic vinegar]] | ||
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# Process ingredients in a blender individually in order listed until you reach the [[dried chile peppers|dried peppers]] and place in a non-reactive container. | # Process ingredients in a blender individually in order listed until you reach the [[dried chile peppers|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. | # Place smoked habaneros and chipotles in blender and drain juice from mixture in bowl into the blender and process. | ||
Latest revision as of 17:04, 16 July 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
Procedures
- 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
.
