Yield: 8 Servings
|6||Habanero chiles; stems removed|
|½ pounds||Carrots; peeled and cut in to pieces|
|½||Red bell pepper|
|1 large||Onion quartered|
|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@...
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .