Salsa Recipes

"It's not Dead Yet" Hot Salsa

5 whole Habaneros 
-- seeded
10 whole tomatillos 
-- husked and rinsed
2 whole Vidalia onions 
-- skinned
6 whole sweet red peppers 
-- seeded
2 whole smoked Habaneros
3 whole chipolte peppers
1 Tablespoon cumin
2 ounces balsamic vinegar

Process ingredients in 
a blender individually 
in order listed until 
you reach the dried peppers
and place in a 
non-reactive container.
Place Smoked Habaneros 
and Chipoltes 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
                  
Made while cleaning out 
the refrigerator....
thus the name... 
a little of this, a little of that,
a little more of that, a lot of this....