Habanero Salsa

By jenorjeff

Ingredients

• 2 tbsp. olive oil
• 4 tsp minced garlic
• 1 1/2 cups water
• 1/2 tsp. salt
• 1/2 tsp. sugars
• 3 tbsp lemon juice
• 4 tbsp lime juice
• 1/4 tsp. turmeric
• 3/4 tsp. garlic powders
• 1/4 tsp. dry mustard
• 3 lg. carrots - stemmed, peeled and coarsely chopped
• 3/4 tsp. onion powder
• 2 large habanero chilies
• 1/4 cup champagne vinegar

Preparation

Step 1

Heat the oil in a large saucepan and sauté the carrots, garlic and chilies over medium heat until the carrots start to soften, about 10 minutes. Add the vinegar, sugar, turmeric, salt, onion powder, mustard powder, garlic powder and water.

Bring to a slow boil, then lower the heat to a simmer. Simmer for 40 minutes.

Remove the saucepan from the heat and allow to cool. Stir in the lime and lemon juice and place the mixture in a food processor.

Pulse the processor enough to make a slightly chunky sauce. Taste the sauce for seasoning and add more sugar, salt or citrus juices if preferred.

First attempt: Replaced carrot with 5 roma tomatoes, diced. Added 1 can tomato paste. Once simmered, no food processor needed.