It's Not Dead Yet Hot Salsa
Made this while cleaning out the refrigerator... thus the name. John
Yield
24 servingsPrep
10 minCook
0 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
habanero chili peppers
seeded |
* |
| 10 | each |
tomatillos
husks, removed |
|
| 2 | each |
sweet vidalia onions
skinned |
|
| 6 | each |
sweet red bell peppers
seeded |
|
| 2 | each |
habanero chili peppers
seeded |
* |
| 3 | each |
chipotle chili peppers
whole |
*
|
| 1 | tablespoon |
cumin
ground |
|
| 2 | ounces |
balsamic vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
habanero chili peppers
seeded |
* |
| 1E+1 | each |
tomatillos
husks, removed |
|
| 2 | each |
sweet vidalia onions
skinned |
|
| 6 | each |
sweet red bell peppers
seeded |
|
| 2 | each |
habanero chili peppers
seeded |
* |
| 3 | each |
chipotle chili peppers
whole |
*
|
| 15 | ml |
cumin
ground |
|
| 57.8 | 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.
