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It's Not Dead Yet Hot Salsa

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Made this while cleaning out the refrigerator... thus the name. John

YIELD

24 servings

PREP

10 min

COOK

0 min

READY

20 min

Ingredients

5 5
EACH EACH HABANERO CHILI PEPPERS
seeded *
10 1E+1
EACH EACH TOMATILLOS
husks, removed
2 2
EACH EACH SWEET VIDALIA ONIONS
skinned
6 6
EACH EACH SWEET RED BELL PEPPERS
seeded
2 2
EACH EACH HABANERO CHILI PEPPERS
seeded *
3 3
EACH EACH CHIPOTLE CHILI PEPPERS
whole *
1 15
TABLESPOON ML CUMIN
ground
2 57.8
OUNCES ML/G 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 Haberneros 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 24 12% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 1g
Vitamin A 19% Vitamin C 68%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

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