[CH] Carrot guava salsa (my creation)
carlos m navarro (navarroc@unm.edu)
Fri, 6 Nov 1998 11:28:22 -0700 (MST)
Hi all. This is a salsa I created for a potluck this week. I intended it
for dipping tortilla chips, etc... But I guess you
can also use it as glazing for broiling, roasting or grilling
chicken, ham or pork, (but you'll have to thin it out a
bit). I bet a spoonful of this stuff could also jazz up
your potato soup, corn chowder, bean & ham soup, etc...
Carlos
Albuquerque
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5-6 carrots
1 can of Mexican guava nectar (Jumex or Del Valle)
about 3 tbsp of cilantro
ground cumin to taste
juice from 1/2 lime
1/2 cup of finely chopped red or vidalia onion
1 very small clove of garlic
2 red savina habaneros or fatalis or 4 orange habanero/scotch bonnets
1/4 cup of dried fruit (raisins, dates, papaya, pineapple)
1 small tomato
2 tbsp of balsamic vinegar
Chop carrots. Combine in a blender or food processor with guava nectar,
garlic, habaneros, tomato, lime juice, cumin powder, balsamic vinegar,
dried fruit and 1 tbsp of cilantro. Blend for 2 minutes or until mixture
has the consistency of a paste. Add chopped onions and rest of cilantro.
Let sit in refrigerator for at least 1 hour. Eat as dipping salsa with
tortilla chips or pita bread (surprisingly, low-fat saltines, wheat thins
and triscuits also work with this salsa).