It’S Not Dead Yet” Hot Salsa
Description
This American dip features Whole Habanero peppers; seeded, Whole tomatillos; husks removed, Whole Vidalia onion; skinned, Whole sweet red peppers; seeded, Whole smoked Habanero peppers. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Process ingredients in a blender individually in order listed until you reach the dried peppers and
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place in a non-reactive container.
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place Smoked Habs and Choptles in blender and
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drain juice from mixture in bowl into the blender and process.
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add to the mixture in the bowl.
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add cumin and stir well.
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drizzle Balsamic vinegar over the top.
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let marinate overnight Serving Ideas : Best served warm the day after.
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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.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 1099.1kcal
- % Daily Value *
- Total Fat 14.0g22%
- Saturated Fat 2.4g12%
- Cholesterol 0.0mg0%
- Sodium 160.0mg7%
- Total Carbohydrate 272.9g91%
- Dietary Fiber 101.3g406%
- Sugars 29.8g
- Protein 56.4g113%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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