|5||Carrots; up to 6|
|1 can||Mexican guava nectar; (Jumex or Del Valle)|
|3 tablespoons||Cilantro; about|
|Ground cumin to taste|
|Juice from 1/2 lime|
|½ cup||Finely chopped red or vidalia onion|
|1||Very small clove of garlic|
|2||Red savina habaneros or fatalis or 4 orange habanero/scotch bonnets|
|¼ cup||Dried fruit; (raisins, dates, papaya, pineapple)|
|2 tablespoons||Balsamic vinegar|
Hi all. This is a salsa I created for a potluck this week. I intended it for dipping tortilla chips, etc... But I guess you can also use it as glazing for broiling, roasting or grilling chicken, ham or pork, (but you'll have to thin it out a bit). I bet a spoonful of this stuff could also jazz up your potato soup, corn chowder, bean & ham soup, etc...
Chop carrots. Combine in a blender or food processor with guava nectar, garlic, habaneros, tomato, lime juice, cumin powder, balsamic vinegar, dried fruit and 1 tbsp of cilantro. Blend for 2 minutes or until mixture has the consistency of a paste. Add chopped onions and rest of cilantro.
Let sit in refrigerator for at least 1 hour. Eat as dipping salsa with tortilla chips or pita bread (surprisingly, low-fat saltines, wheat thins and triscuits also work with this salsa).
Posted to CHILE-HEADS DIGEST by carlos m navarro <navarroc@...> on Nov 6, 1998, converted by MM_Buster v2.0l.
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