Yield: 1 cup
|1 small||Onion, chopped|
|1 tablespoon||Vegetable oil|
|½ cup||Carrots, chopped|
|10||Habanero chiles, seeded and minced|
|½ cup||Lime juice|
Saute the onions 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.
Add the Habaneros and the lime juice to the carrot mixture. Place in a blender and puree until smooth. The sauce will keep for months in the refrigerator.
Source: "The West Indies Cookbook - Classic Recipes from the Spicy Caribbean" by Connie and Arnold Krochmal, 1992. Foreword by Dave DeWitt. Border Books, Alburquerque, New Mexico.
Submitted By JIM MOREY On 12-13-94