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Recipe from: Lisa Fain
Warning: This salsa is extremely fiery, so please be cautious! And if you have latex gloves, I highly recommend using them when chopping the peppers.
1 tablespoon olive oil
2 large carrots, chopped
2 medium-sized red tomatoes, cut into quarters
quarter of one Spanish onion, cut into strips
3 habenero peppers, cut in half
3 cloves of garlic, cut in half
Juice of one lime
2 tablespoons white vinegar
salt to taste
Heat the oil in a skillet on medium heat. Add the carrots and let them cook for about five minutes. Then add to the skillet the onion, tomatoes, habaneros and garlic cloves and cook, stirring occasionally. Transfer skillet contents to a blender and add lime juice, vinegar and pulse (can add a bit of water, a tablespoon at a time if it's too thick.
Salt and pepper to taste.