| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Sami |
|
1 |
Servings |
INGREDIENTS
| 5 |
|
Carrots; up to 6 |
| 1 |
cn |
Mexican guava nectar; (Jumex or Del Valle) |
| 3 |
tb |
Cilantro; about |
|
|
Ground cumin to taste |
|
|
Juice from 1/2 lime |
| 1/2 |
c |
Finely chopped red or vidalia onion |
| 1 |
|
Very small clove of garlic |
| 2 |
|
Red savina habaneros or fatalis or 4 orange habanero/scotch bonnets |
| 1/4 |
c |
Dried fruit; (raisins, dates, papaya, pineapple) |
| 1 |
sm |
Tomato |
| 2 |
tb |
Balsamic vinegar |
INSTRUCTIONS
Hi all. This is a salsa I created for a potluck this week. I intended it
for dipping tortilla chips, etc... But I guess you can also use it as
glazing for broiling, roasting or grilling chicken, ham or pork, (but
you'll have to thin it out a bit). I bet a spoonful of this stuff could
also jazz up your potato soup, corn chowder, bean & ham soup, etc...
Chop carrots. Combine in a blender or food processor with guava nectar,
garlic, habaneros, tomato, lime juice, cumin powder, balsamic vinegar,
dried fruit and 1 tbsp of cilantro. Blend for 2 minutes or until mixture
has the consistency of a paste. Add chopped onions and rest of cilantro.
Let sit in refrigerator for at least 1 hour. Eat as dipping salsa with
tortilla chips or pita bread (surprisingly, low-fat saltines, wheat thins
and triscuits also work with this salsa).
Posted to CHILE-HEADS DIGEST by carlos m navarro <navarroc@unm.edu> on Nov
6, 1998, converted by MM_Buster v2.0l.
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