It's Not Dead Yet Hot Salsa
Made this while cleaning out the refrigerator... thus the name. John 13
13
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.
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?
