| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Mexican, Sauces, Condiments | 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 processsor, 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 chilis can be substituted. Recipe by: Shepherd's Seed Catalog Posted to MC-Recipe Digest V1 #898 by KSBAUM@aol.com on Nov 10, 1997
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