Title: Orange Habanero Salsa
Categories: Sauce
Yield: 1 Servings

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

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.