Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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"It's not dead yet" Hot Salsa

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 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.


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