Habanero Carrot Salsa
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




6 Habanero chiles, stems removed
1/2 pound Carrots, peeled and cut in to pieces
1/2 Red bell pepper
1 lrg Onion quartered
1 head garlic
3 tablespoons Lime juice
3 tablespoons White vinegar
3 teaspoons Cumin, adjust to your taste
Salt and pepper to taste

Preparation

1 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. 2 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. 3 These ingredients are approximate, my blender leaked so the liquid measurements are really a guess and I kept adjusting the cumin as I experimented. 4 This mixture really livened up a standard Mayo based cole slaw, and was accompaniment to meat.