| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salsas |
6 |
servings |
INGREDIENTS
| 1/2 |
|
Chili pepper – habanero; seeded and chopped |
| 1 |
|
Clove garlic; minced |
| 4 |
|
Scallion; minced |
| 1/2 |
c |
Carrot; minced |
| 1 |
lg |
Tomato; seeded and chopped |
| 2 |
tb |
Cilantro; chopped |
| 1 |
tb |
Lime juice |
| 1 |
pn |
Salt |
INSTRUCTIONS
Combine and chop together all ingredients, salsa texture should be
coarse. If using a processor, process chili and garlic, then add
other ingredients and mix together briefly. Do not over process.
Makes 1 1/2 cups.
NOTE: Use a whole habanero if you love it fiery hot. Other less
incendiary chiles can be substituted.
Recipe by: Shepherd's Seed Catalog
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