Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Habanero Carrot Salsa

Yield: 8 Servings

Ingredients and directions for this recipe

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,

See also:
Previous recipe Habanero Butter
Next recipe Habanero Chicken

Or try one of these recipes:
Cocoa Applesauce Bread
Nutty Fingers (cookies)