Recipe - Orange Habanero Salsa

1 Habanero (to have medium
heat add more if you
like)
2 Carrots
3 Cloves garlic
One fourth cup Water
2 tablespoon Chopped white onion
1 teaspoon Salt
3 tablespoon Freshly squeezed lemon juice
One fourth cup Ginger pickle juice (or
substitute fresh; 1 tsp.
sugar ginger and a little
water)
1 teaspoon Sugar
One half Orange zestted

Recipe By: Katrine Kirk via the Chileheads

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 Posted to CHILEHEADS DIGEST V3 #089 Date: Fri, 30 Aug 1996
17:15:28 0400

From: kmeade@ids2.idsonline.com (The Meades)
CHILEHEADS DIGEST V3 #089

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.