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

	1	habanero (to have medium
:		heat - add more
:		if you like)
	2	carrots
	3	cloves garlic
1	/4 c	water
	2 T	B chopped white onion
	1 t	s salt
	3 T	B freshly squeezed lemon
:		juice
1	/4 c	ginger pickle juice (or
:		substitute fresh -- 1 tsp.
:		sugar
:		ginger and a little water)
	1 t	s 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

Date: Fri, 30 Aug 1996 17:15:28 -0400

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