It's Not Dead Yet Hot Salsa

1. 1

   Process ingredients in a blender individually in order listed until you reach the dried peppers and place in a non-reactive container.

2. 2

   Place smoked Haberneros and Choptles in blender and drain juice from mixture in bowl into the blender and process.

3. 3

   Add to the mixture in the bowl.

4. 4

   Add cumin and stir well.

5. 5

   Drizzle Balsamic vinegar over the top.

6. 6

   Let marinate overnight.

7. 7

   Serving Ideas : Best served warm the day after.

* Per serving · 4 servings · Values may vary.

No additional tips available.