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Carrot guava salsa
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    Carrot guava salsa

    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...

  • 5-6 carrots
  • 1 can of Mexican guava nectar (Jumex or Del Valle)
  • about 3 tbsp of cilantro
  • ground cumin to taste
  • juice from 1/2 lime
  • 1/2 cup of finely chopped red or vidalia onion
  • 1 very small clove of garlic
  • 2 red savina habaneros or fatalis or 4 orange habanero/scotch bonnets
  • 1/4 cup of dried fruit (raisins, dates, papaya, pineapple)
  • 1 small tomato
  • 2 tbsp of balsamic vinegar
  • 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, low-fat saltines, wheat thins and triscuits also work with this salsa).

    From: Carlos M Navarro
    Posted By: carlos m navarro, navarroc@unm.edu
    Post Date: Fri, 6 Nov 1998

    *BACK TO FRUIT SALSA*







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