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