Title: Orange habanero salsa
 Categories: Chile-heads, Salsa
      Yield: 1 Servings
 
      1    Habanero (to have medium
           Heat - add more
           If you like)
      2    Carrots
      3    Cloves garlic
    1/4 c  Water
      2 tb Chopped white onion
      1 ts Salt
      3 tb Freshly squeezed lemon
           Juice
    1/4 c  Ginger pickle juice (or
           Substitute fresh -- 1 tsp.
           Sugar
           Ginger and a little water)
      1 ts Sugar
    1/2    Orange zestted
 
  I steamed the carrots and garlic with water until soft in the
  microwave. (You could use them raw for a sharper flavour and
  crunchier texture.) Put everything in the blender and pureed till
  smooth. Adjust flavours. (More lemon or salt might be good.) It was
  delicious as a thick condiment with my pasta with pesto, and also a
  great topping on a cold potato salad today. The sauce thickened
  overnight in the refrigerator, and I suspect it will keep for about a
  week. It's such a beautiful, bright orange colour! Katrine Kirk
  kk@cbs.dk