Yield: 5 servings
Measure | Ingredient |
---|---|
1 small | Onion, chopped |
2 eaches | Garlic, chopped |
1 tablespoon | Olive oil |
1 cup | Chopped carrots |
2 cups | Water |
4 eaches | Habaneros, seeds and stems removed, minced |
3 tablespoons | Fresh lime juice |
2 tablespoons | White vinegar |
1 teaspoon | Salt |
In a skillet, saute' the onion and garlic in the oil until soft. Add the carrots and water and bring to a boil. Reduce the heat and simmer until the carrots are soft. Remove from the heat and transfor to a blender or food processor. Add the chiles, lime juice, vinegar and salt and puree until smooth. Serve at room temperature and chilled.
Submitted By KEN KUBOS On 04-21-95