Who doesn’t love spicy salsa?? I don’t meat the tomato medley non-sense you eat at restaurants with chips, I mean my boys started eating that at the age of 2! I mean authentic. Mexican. Salsa. Here’s a semi-sweet yet super hot carrot habanero salsa, an all time fave of ours…enjoy with moderation(😉)
**Salsa de zanahoria y habanero**
*warning: if you suffer from heart burn please have TUMS handy after eating this sauce*
You will need:
8 oz or approx 13-15 orange habanero peppers
1/2 lb baby carrots
Cooking oil, your favorite type will do although I recommend canola oil
Salt to taste
Fill a deep sauce pan with water about halfway
Bring water to a boil and add carrots and peppers
Boil on medium/high heat for about 25 minutes or until carrots are soft
*when boiling any type of peppers leave the stems to avoid itchy throat*
Once ready, remove pan from heat and shock the carrots and peppers with ice cold water.
Remove the stems from peppers and add both carrots and peppers to your blender with 1-2 cups of canola oil depending on the desired consistency
Add in salt at your discretion.
*Please don’t blend peppers, oil and carrots right out the heat of the stove, this will cause pressure to build in your blender and the lid may pop off causing a big mess and possible burns*