This recipe was submitted by an anonymous customer from Alabama. He said he'd originally gotten this recipe from a neighbor who is half Mexican and half Apache. His family ate it as a staple food.
Photo by Vel and Amy.
Dice all vegetables and toss to mix. Settle them into a large mixing bowl. Add just enough vinegar to come to the top of the vegetables without covering. Mix in salt, pepper, adobo, and habernero powder to taste. A good starting point is usually around 1 tablespoon each salt and pepper, 2 tablespoons adobo, and 1/3 teaspoon habernero pepper.
This mixture can be stirred and served as is, or blended to a liquid, as prefered. It does not require refrigeration, but refrigeration will keep it from becoming hotter over time.
Serve with chips.
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