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Home Broil Herb Scrambled Eggs

Do you dare salsa Recipe

Ingredients

How to make it

  • Put all ingredients except balsamic vinegar in a blender and process until smooth.
  • Drizzle vinegar over top and let marinate overnight.

Reviews & Comments 7

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    " It was just okay "
    keni ate it and said...
    I like hot. I LOVE hot. This is hot. :-) Now, I couldn't find the smoked habaneros and I cut the recipe in half, so I did adjust the peppers a bit. I did enjoy the smokiness in this recipe. More explanation, here: Hot Hot Hot The Challenge
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  • lizzconn 15 years ago
    This sounds amazing! Can't wait to try it! As I'm an LA girl living in Ireland I'll have to wait until I'm at home for a vacation to make it as we can't get alot of the Mexican fixins here like tomatillos! I'll definetly try though! Thanks! Liz
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  • lovebreezy 16 years ago
    Meow Wow -- you must have an iron stomach! Or does some of the HOT disapate? This would be a good recipe for a couple of firefighters I know. They can handle the flames.
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  • cali_cat8 17 years ago
    Oh my dad will love this! Great share!
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    " It was excellent "
    redkitchen ate it and said...
    Love these hot salsa's and your sounds great, I'm adding all to my grocery list today....where do you find smoked habaneras?
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  • thepiggs 18 years ago
    Oh my gosh! I thought my Diablo sauce was bad enough! I will definitely be putting this into the macho cookbook that I am compiling for Hubby and his crazy, heat-loving friends!!!
    He will be making this well into next fall, when the frost kills everything.
    He also grows Lemon Drop hot peppers that will go right along with the other hotties and will be good with your sauce. If I had been naming this I would have called it Diablo's Thermonuclear Hot Sauce. Since you didn't I will have to dig through and find something deserving of that name and post it here.
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  • chefmeow 18 years ago
    No and probably a good idea. I can't handle habaneros well either. If you try it with Serranos please let me now how it turns out.
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  • sunny 18 years ago
    I like hot, but this is a bit over the edge for me, do you think it would loose anything by making it with Serranos?
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The Cook

chefmeow Garland, TX

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