Carrot - habanero salsa
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Chili pepper - Habanero; seeded and chopped | |
| 1 | Clove garlic; minced | |
| 4 | Scallion; minced | |
| ½ | cup | Carrot; minced |
| 1 | large | Tomato; seeded and chopped |
| 2 | tablespoons | Cilantro; chopped |
| 1 | tablespoon | Lime juice |
| 1 | pinch | Salt |
Directions
Combine and chop together all ingredients, salsa texture should be coarse.
If using a processsor, process chili and garlic, then add other ingredients and mix together briefly. Do not over process.
Makes 1½ cups.
NOTE: Use a whole habanero if you love it fiery hot. Other less incendiary chilis can be substituted.
Recipe by: Shepherd's Seed Catalog Posted to MC-Recipe Digest V1 #898 by KSBAUM@... on Nov 10, 1997