The Habanero Salsa is a delicious way to temper your palate in preparation for the Ghost Pepper Salsa. Mrs. Renfros Ghost Pepper Salsa has not undergone the Scoville test, but it may be hotter than our Carolina Reaper Salsa. We place both in our hottest salsa category, Hot2 - not for the faint of tongue. Try Habanero Salsa in Divine Vegetarian Breakfast Burritos Ingredients

• 4 tablespoons unsalted butter, divided
• 1 yellow onion, diced
• 1 teaspoon ground cumin
• Sea salt and black pepper, to taste
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 4 eggs
• 2 russet potatoes, cut into 1/3 slices
• 2/3 cup Mrs. Renfros Habanero Salsa, plus extra for serving
• 1 cups black beans, rinsed and drained
• 1 cup total of grated cheddar and jack cheese
• Cilantro, chopped (as desired)
• Flour tortillas, warmed
• Sour cream and avocado Directions
• Melt 2 tablespoons butter in nonstick skillet over medium heat.
• Add onion, saut until almost translucent.
• Add cumin, salt and pepper.
• Add bell pepper and cook for 2-3 minutes.
• Add garlic, cook for 1 minute.
• Add eggs, scramble with vegetables until cooked.
• Remove mixture from pan, place and cover on separate dish.
• Melt remaining butter in pan and add potatoes.
• Fry potatoes until golden brown on all sides.
• Add eggs back to the pan with potatoes.
• Add Mrs. Renfros Habanero Salsa and black beans, stir and heat for 1-2 minutes.
• Remove from heat, add cheese and cilantro and cover pan for 1 minute.
• Spoon into warm tortillas.
• Serve with sour