Recipe - Carrot Guava Salsa

5 Carrots; up to 6
1 cn Mexican guava nectar; (Jumex
or Del Valle)
3 tablespoon Cilantro; about
Ground cumin to taste
Juice from One half lime
One half cup Finely chopped red or
vidalia onion
1 Very small clove of garlic
2 Red savina habaneros or
fatalis or 4 orange
habanero/scotch bonnets
One fourth cup Dried fruit; (raisins,
dates, papaya, pineapple)
1 small Tomato
2 tablespoon Balsamic vinegar

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...

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, lowfat saltines, wheat thins
and triscuits also work with this salsa).

Posted to CHILEHEADS DIGEST by carlos m navarro navarroc@unm.edu on Nov
6, 1998, converted by MM_Buster v2.0l.