| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 1 | Servings | ||
INGREDIENTS
| 1 | Habanero (to have medium heat – add more if you like) | |
| 2 | Carrots | |
| 3 | Cloves garlic | |
| 1/4 | c | Water |
| 2 | tb | Chopped white onion |
| 1 | ts | Salt |
| 3 | tb | Freshly squeezed lemon juice |
| 1/4 | c | Ginger pickle juice (or substitute fresh; 1 tsp. sugar ginger and a little water) |
| 1 | ts | Sugar |
| 1/2 | Orange zestted |
INSTRUCTIONS
Recipe By: Katrine Kirk via the Chile-heads 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@cbs.dk Posted to CHILE-HEADS DIGEST V3 #089 Date: Fri, 30 Aug 1996 17:15:28 -0400 From: kmeade@ids2.idsonline.com (The Meades) CHILE-HEADS DIGEST V3 #089 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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