Orange habanero salsa

Yield: 1 Servings

Measure Ingredient
1 \N Habanero (to have medium
\N \N Heat - add more
\N \N If you like)
2 \N Carrots
3 \N Cloves garlic
¼ cup Water
2 tablespoons Chopped white onion
1 teaspoon Salt
3 tablespoons Freshly squeezed lemon
\N \N Juice
¼ cup Ginger pickle juice (or
\N \N Substitute fresh -- 1 tsp.
\N \N Sugar
\N \N Ginger and a little water)
1 teaspoon Sugar
½ \N Orange zestted

I steamed the carrots and garlic with water until soft in the microwave. (You could use them raw for a sharper flavour and crunchier texture.) Put everything in the blender and pureed till smooth. Adjust flavours. (More lemon or salt might be good.) It was delicious as a thick condiment with my pasta with pesto, and also a great topping on a cold potato salad today. The sauce thickened overnight in the refrigerator, and I suspect it will keep for about a week. It's such a beautiful, bright orange colour! Katrine Kirk kk@...

Recipe By : Katrine Kirk via the Chile-heads

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