Ingredients
- 6 Habanero chiles, stems removed
- 1/2 pound Carrots, peeled and cut in to pieces
- 1/2 Red bell pepper
- 1 lrg Onion quartered
- 1 head garlic
- 3 tablespoons Lime juice
- 3 tablespoons White vinegar
- 3 teaspoons Cumin, adjust to your taste
- Salt and pepper to taste
Make it step by step
- I was attempting to mimic a sauce recipe and came pretty close, it was based on carrots and habs. Unfortunately I didn't write it down, but I can get you in the ball park.
- Blend all ingredients to the consistency you desire, add additional liquids as needed to make a wet slurry. Keep it sort of grainy. Pour in sauce pan and cook over medium heat for 10 minutes or less. It will darken a little, but don't over cook, keep it tasting fresh.
- These ingredients are approximate, my blender leaked so the liquid measurements are really a guess and I kept adjusting the cumin as I experimented.
- This mixture really livened up a standard Mayo based cole slaw, and was accompaniment to meat.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kevin Tu, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.