Salsa Pasamiento Antonio Recipe toddanthonydirect

• 1 Pasilla Pepper
• 4 Habenero Peppers
• 17 Serrano Peppers
• 7 Tomitillos
• 1/2 C White Vinegar
• 1 T Kosher Salt
• 1 T Sugar
• 1/3 White Onion
• 3 T Sour Cream
• 1/3 C Cilantro, Chopped Fine
• 1/2 C Water
• 1/2 Lime, juiced

1. Combine all the peppers (except one habenero), tomitillos, vinegar, lime, salt, onion, and sugar in a blender or food processor.
2. Pour contents into a skillet, add water, and simmer (pasturize) for 20 min.
3. Pour contents back into food processor, add sour cream and the last habenero and blend.
4. Pour contents into a container and add cilantro.
5. Stir with a spoon.
6. Put contents into jars and seal them up.
7. Wait 3-7 days.
8. Then eat.

pepper, peppers, serrano peppers, white vinegar, t, t, white onion, t, cilantro, water

Taken from www.chowhound.com/recipes/salsa-pasamiento-antonio-11879 (may not work)