Title: "It's Not Dead Yet" Hot Salsa
Categories: Sauce
Yield: 24 Servings

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

CHILE-HEADS DIGEST V2 #279

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