Carrot Guava Salsa

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Carrot Guava Salsa Ingredients

5 Carrots; up to 6	1 Very small clove of garlic
1 cn Mexican guava nectar; (Jumex	2 Red savina habaneros or
3 tb Cilantro; about	1/4 c Dried fruit; (raisins,
Ground cumin to taste	1 sm Tomato
Juice from 1/2 lime	2 tb Balsamic vinegar
1/2 c Finely chopped red or

Instructions for Carrot Guava Salsa

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 grilling chicken, ham or pork, (but youll 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... 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). Posted to CHILE-HEADS DIGEST by carlos m navarro on Nov 6, 1998, converted by MM_Buster v2.0l.

Main Ingredient: CarrotsCuisine: Uncategorized