1 tablespoon olive oil
2 tomatoes quartered
2 large carrots chopped
3 shallots quartered
3 habenero peppers, cut in half
3 cloves of garlic, halved
Juice of a lime
2 tablespoons white vinegar
Salt to taste
Heat the oil in a skillet on medium heat and add carrots. Cook until lightly browned (5 minutes)Add shallots, tomatoes, habaneros and garlic cloves and cook, stirring occasionallyPut in food processor, add lime juice, vinegar and pulse (add tablespoon of water if too thick)Salt and pepper to taste.
I have always been a fan of simple salsas and I love the flavor of carrots in a good hot salsa. Try this one to really heat up your breakfast eggs.
2 habanero peppers – stems removed and chopped
1 clove garlic – minced
4 each scallions
1 large ripe tomato – chopped
2 Tbsps chopped cilantro
½ cup shredded carrots
1 tsp salt
1 tsp black pepper
Chop chile and garlic very fine and add to blender or food processor.
Squeeze juice of lime into blender and blend briefly.
Add remaining ingredients and blend until chunky but do not over process.
Refrigerate for at least 2 hours.
Courtesy Habanero Grill