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Ingredientes
- 5 x Carrots, up to 6
- 1 can Mexican guava nectar, (Jumex or possibly Del Valle)
- 3 Tbsp. Cilantro, about Grnd cumin to taste Juice from 1/2 lime
- 1/2 c. Finely minced red or possibly vidalia onion
- 1 x Very small clove of garlic
- 2 x Red savina habaneros or possibly fatalis or possibly 4 orange habanero/scotch bonnets
- 1/4 c. Dry fruit, (raisins, dates, papaya, pineapple)
- 1 sm Tomato
- 2 Tbsp. Balsamic vinegar
Direcciones
- 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 possibly grilling chicken, ham or possibly 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 possibly food processor with guava nectar, garlic, habaneros, tomato, lime juice, cumin pwdr, balsamic vinegar, dry fruit and 1 tbsp of cilantro. Blend for 2 min or possibly till mix has the consistency of a paste. Add in minced onions and rest of cilantro.
- Let sit in refrigerator for at least 1 hour. Eat as dipping salsa with tortilla chips or possibly pita bread (surprisingly, low-fat saltines, wheat thins and triscuits also work with this salsa).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 950g | |
| Calories 466 | |
| Calories from Fat 10 | 2% |
| Total Fat 1.24g | 2% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 238mg | 10% |
| Potassium 1425mg | 41% |
| Total Carbs 115.45g | 31% |
| Dietary Fiber 14.7g | 49% |
| Sugars 85.51g | 57% |
| Protein 4.58g | 7% |
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