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It's Not Dead Yet Hot Salsa

 

Made this while cleaning out the refrigerator... thus the name. John
13

Yield

24

servings

Prep

10

min

Cook

0

min

Ready

20

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

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

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

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Comments

Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 2412% of calories 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?

 

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