Title: Habanero Carrot Salsa
Categories: Sauce
Yield: 8 Servings

6 Habanero chiles; stems
-removed
1/2 lb Carrots; peeled and cut in
-to pieces
1/2 Red bell pepper
1 lg Onion quartered
1 Head garlic
3 tb Lime juice
3 tb White vinegar
3 ts Cumin; adjust to your taste
Salt and pepper to taste

I was attempting to mimic a sauce recipe and came pretty close, it was
based on carrots and habs. Unfortunately I didn't write it down, but I can
get you in the ball park.

Blend all ingredients to the consistency you desire, add additional liquids
as needed to make a wet slurry. Keep it sort of grainy. Pour in sauce pan
and cook over medium heat for 10 minutes or less. It will darken a little,
but don't over cook, keep it tasting fresh.

These ingredients are approximate, my blender leaked so the liquid
measurements are really a guess and I kept adjusting the cumin as I
experimented.

This mixture really livened up a standard Mayo based cole slaw, and was
accompaniment to meat.

Chuck Beekman chuck@micros.com

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.