| 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.
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”