Habanero carrot salsa

Yield: 8 Servings

Measure Ingredient
6 \N Habanero chiles; stems removed
½ pounds Carrots; peeled and cut in to pieces
½ \N Red bell pepper
1 large Onion quartered
1 \N Head garlic
3 tablespoons Lime juice
3 tablespoons White vinegar
3 teaspoons Cumin; adjust to your taste
\N \N 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, .

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