Title: "It's Not Dead Yet" Hot Salsa
Categories: Mexican Appetizer Salsa Southwest
Yield: 1 Servings

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 chipolte peppers
1	tb	Cumin
2	oz	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. 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.... By Walt Gray on Mar 19, 1997.

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