Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 whole habanero peppers; seeded
- 10 whole tomatillos; husks removed
- 2 whole vidalia onion; skinned
- 6 whole sweet red peppers; seeded
- 2 whole smoked habanero peppers
- 3 whole chipotle peppers
- 1 tb cumin powder
- 2 oz balsamic vinegar
Directions
Process ingredients in a blender individually in order listed until you reach the dried peppers and place in a non-reactive container.
Place smoked habaneros 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.
Category:Cathy's Recipes
Category:Salsa Recipes
Category:Tomatillo Recipes
Category:Habanero chile Recipes
Category:Chipotle pepper Recipes
Category:Onion Recipes
Category:Balsamic vinegar Recipes