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

Date: Wed, 27 Mar 1996 05:52:15 0500

From: Mac Geek john@gunterman.mv.com

Recipe By: John A. Gunterman
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

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

CHILEHEADS DIGEST V2 #279

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.