Recipe Collection
Recipe Collection |
|
Recipe: "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 <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 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.
|
None yet posted - you can be the first! |
|
(All fields except email are required) [ Comment Policy ]
|