Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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.