habanero carrot salsa
- Categories
- Sauce
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 6 | Habanero chiles; stems removed |
| ½ pounds | Carrots; peeled and cut in to pieces |
| ½ | Red bell pepper |
| 1 large | Onion quartered |
| 1 | Head garlic |
| 3 tablespoons | Lime juice |
| 3 tablespoons | White vinegar |
| 3 teaspoons | Cumin; adjust to your taste |
| Salt and pepper to taste |
I was attempting to mimic a sauce recipe and came pretty close, it was based on carrots and habs. Unfortunately I didn't write it down, but I can get you in the ball park.
Blend all ingredients to the consistency you desire, add additional liquids as needed to make a wet slurry. Keep it sort of grainy. Pour in sauce pan and cook over medium heat for 10 minutes or less. It will darken a little, but don't over cook, keep it tasting fresh.
These ingredients are approximate, my blender leaked so the liquid measurements are really a guess and I kept adjusting the cumin as I experimented.
This mixture really livened up a standard Mayo based cole slaw, and was accompaniment to meat.
Chuck Beekman chuck@...
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
Similar recipes
- Apricot habanero jelly
- Creole habanero sausage
- Green habanero hot sauce
- Habanero bread
- Habanero butter
- Habanero chicken
- Habanero cream
- Habanero jelly
- Habanero lasagna
- Habanero mustard
- Habanero oil
- Habanero olives
- Habanero salsa
- Habanero sauce
- Habanero soup
- Habanero vodka
- Habanero-chipotle sauce
- Pecan-habanero pie
- Rum habanero sauce
- Smoked habanero salsa
Random recipe of the day
Follow us
