Carrot guava salsa

1 Servings

Ingredients

Quantity Ingredient
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)
1 small Tomato
2 tablespoons Balsamic vinegar

Directions

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.

Related recipes