Recipe - Cry-Baby Salsa

4 Habanero Peppers; red
20 md Chili Peppers, assorted; hot
Least a cup when; chopped)
2 lg Onions; Florida Sweet (or
Available sweets; like
Vidalia)
12 md Ripe Tomatoes
2 tablespoon Cilantro; dried
6 tablespoon Lime juice (2 small limes)
6 tablespoon Lemon juice (12 lemons)
4 tablespoon Hot Pepper Vinegar*
1 tablespoon Oregano; dried
4 tablespoon Minced Garlic; dried
1 tablespoon Garlic Salt
2 teaspoon Cumin
2 teaspoon Salt
2 teaspoon Black Pepper

Stem, seed, and dice peppers. [Scotch Bonnets can be substituted for the
Habaneros.] Dice onions and tomatoes. Mix in all other ingredients and
chill (overnight is best) until the flavors blend.

Serve with tortilla chips. Not for the heat intolerant! WARNING: You may
want to use gloves to handle the peppers, ESPECIALLY the Habaneros.

* Hot Pepper Vinegar:

A homebottled, *HOT* pepper vinegar is the best choice. If that is not
available, a commercially bottled vinegar can be substituted. You can,
however, easily bottle your own pepper vinegar to control the heat and
flavor content.

[See recipe] Dat'l DoIt Hot Pepper Vinegar is also great substitute.
However, it comes in very small bottles. Since we were continually "topping
it off," we decided to mix it in quantity. Add seven bottles of Dat'l
vinegar, peppers and all, to approximately Three fourths gallon of white vinegar, and
allow to steep for a week before using. The quantities specified are
actually more diluted than the original product, so you may choose to use
the original formula directly.
Posted to MCRecipe Digest V1 #176

Date: Tue, 30 Jul 1996 09:40:57 0400

From: kmeade@ids2.idsonline.com (The Meades)