Orange Habanero Salsasalsa 1 habanero (to have medium 1 heat - add more 1 if you like) 2 carrots 3 cloves garlic 1/4 cup water 2 tablespoon chopped white onion 1 teaspoon salt 3 tablespoon freshly squeezed lemon 1 juice 1/4 cup ginger pickle juice (or 1 substitute fresh -- 1 tsp. 1 sugar 1 ginger and a little water) 1 teaspoon sugar 1/2 orange zestted 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 Recipe By : Katrine Kirk via the Chile-heads |
