It's Not Dead Yet Hot Salsa

• 5 each habanero chili peppers seeded
• 10 each tomatillos husks, removed
• 2 each sweet vidalia onions skinned
• 6 each sweet red bell peppers seeded
• 2 each habanero chili peppers seeded
• 3 each chipotle chili peppers whole
• 1 tablespoon cumin ground
• 2 ounces balsamic vinegar

1. Process ingredients in a blender individually in order listed until you reach the dried peppers and place in a non-reactive container.
2. Place smoked Haberneros and Choptles in blender and drain juice from mixture in bowl into the blender and process.
3. Add to the mixture in the bowl.
4. Add cumin and stir well.
5. Drizzle Balsamic vinegar over the top.
6. Let marinate overnight.
7. Serving Ideas : Best served warm the day after.

habanero chili peppers, tomatillos husks, sweet vidalia onions, sweet red bell peppers, habanero chili peppers, chipotle chili peppers, cumin ground, balsamic vinegar

Taken from recipeland.com/recipe/v/its-not-dead-yet-hot-salsa-50870 (may not work)