It's Not Dead Yet - Hot Salsa

Grrrrrgh!
Course : Salsas
From: HungryMonster.com
Serves: 1
 

Ingredients:

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
1 liter chipolte peppers
1 tablespoon cumin
2 ounces balsamic vinegar
 

Preparation:

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 Chipotles 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.