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"It's Not Dead Yet" Hot Salsa

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  • 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


Date: Wed, 27 Mar 1996 05:52:15 -0500
From: Mac Geek <>
Recipe By: John A. Gunterman Process ingredients in a blender individually in order listed until you reach the dried peppers and place in a non-reactive container. place Smoked Habs 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.
NOTES : Made whie cleaning out the refridgerator....... thus the name... a litltle of this, a little of that, a little more of that,a _lot_ of that.... John A. Gunterman
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive,