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Receta Carrot Guava Salsa
by Global Cookbook

Carrot Guava Salsa
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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

  1. 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...
  2. 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.
  3. 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).