*  Exported from  MasterCook  *
 
                       “It’s not dead yet” Hot Salsa
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Dips
                 Hot And Spicy                    Mexican
                 Salsas                           Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 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.... 
 
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