Recipe - Its Not Dead Yet - Hot Salsa

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 tablespoon Cumin powder
2 ounce Balsamic vinegar

Process ingredients in a blender individually in order listed until you
reach the dried peppers and place in a nonreactive 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.

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 An analog man trapped in a digital world. @
http://www.cnh.mv.net/ipusers/gunterman/

Busted by Christopher E. Eaves cea260@airmail.net

Serving Ideas : Best served warm the day after.

Recipe by: John A. Gunterman

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 15, 1998