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| 1 | Habanero (to have medium heat - add more if you like) |
| 2 | carrots |
| 3 | cloves garlic |
| 1/4 Tasse | water |
| 2 Esslöffel | white onion chopped |
| 1 Teelöffel | salt |
| 3 Esslöffel | lemon juice freshly squeezed |
| 1/4 Tasse | Ginger pickle juice (or substitute fresh; 1 tsp. sugar ginger and a little water) |
| 1 Teelöffel | sugar |
| 1/2 | Orange zestted |
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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
17:15:28 -0400
Chile-Heads Digest V3 #089
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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