Hot Sauce

]Recipe By : John Fraga "Recipes To Kill For"
Preparation Time :0:45

5 medium dried chiles habanera -- softened in water
2 each chiles Serrano's
1 medium onion -- quartered
2 medium tomatoes, red ripe -- quartered
8 ounces salsa, mild
1 teaspoon cilantro
4 large garlic cloves
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1/4 teaspoon cumin
1/8 teaspoon oregano
1 tablespoon chili powder
4 tablespoons rice wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar

Combine all ingredients in a food processor. Do in 2 batches if needed.
Process on high until finely finely chopped and mixed. Add a little water
from habaneras or plain water to thin to desired consistency. Pour some
into a closed jar and refrigerate. Freeze remaining sauce in Tupperware
until needed.

Note: This sauce will last 2-4 months in the fridge.


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