*  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 chipotle 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 habaneros and chipotles 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 refrigerator... thus the name... a
little of this, a little of that, a little more of that, a _lot_ of that...

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