Title: Cry-Baby Salsa
Categories: Salsa
Yield: 2 Servings

	4	Habanero Peppers -- red
	20 m	d Chili Peppers, assorted --
:		hot
:		least a cup when --
:		chopped)
	2 l	g Onions -- Florida Sweet (or
:		available sweets -- like
:		Vidalia)
	12 m	d Ripe Tomatoes
	2 T	B Cilantro -- dried
	6 T	B Lime juice (2 small limes)
	6 T	B Lemon juice (1-2 lemons)
	4 T	B Hot Pepper Vinegar*
	1 T	B Oregano -- dried
	4 T	B Minced Garlic -- dried
	1 T	B Garlic Salt
	2 t	s Cumin
	2 t	s Salt
	2 t	s Black Pepper

Stem, seed, and dice peppers. [Scotch Bonnets can be substituted for the Habaneros.] Dice onions and tomatoes. Mix in all other ingredients and chill (overnight is best) until the flavors blend.

Serve with tortilla chips. Not for the heat intolerant! WARNING: You may want to use gloves to handle the peppers, ESPECIALLY the Habaneros.

* Hot Pepper Vinegar:

A home-bottled, *HOT* pepper vinegar is the best choice. If that is not available, a commercially bottled vinegar can be substituted. You can, however, easily bottle your own pepper vinegar to control the heat and flavor content.

[See recipe] Dat'l Do-It Hot Pepper Vinegar is also great substitute. However, it comes in very small bottles. Since we were continually "topping it off," we decided to mix it in quantity. Add seven bottles of Dat'l vinegar, peppers and all, to approximately 3/4 gallon of white vinegar, and allow to steep for a week before using. The quantities specified are actually more diluted than the original product, so you may choose to use the original formula directly.

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