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