Habanero Carrot Salsa
- 6 Habanero chiles; stems
- -removed
- 1/2 lb Carrots; peeled and cut in
- -to pieces
- 1/2 Red bell pepper
- 1 lg Onion quartered
- 1 Head garlic
- 3 tb Lime juice
- 3 tb White vinegar
- 3 ts Cumin; adjust to your taste
- 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@micros.com
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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@micros.com
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
