"It's not dead yet" Hot Salsa
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Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 5 whole Habaneros -- seeded
- 2 whole Vidalia onions -- skinned
- 2 whole smoked Habaneros
- 6 whole sweet red peppers -- seeded
- 10 whole tomatillos -- husked and rinsed
- 2 ounces balsamic vinegar
- 1 Tablespoon cumin
- 3 whole chipolte peppers
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Method
Chef Wood
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- 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....
Plating
Cookware for this recipe
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Mixing bowl
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Blender
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Wooden spoon
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Colander