| 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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