Name: Habanero Salsa II
Yield: 1 quart
Cuisine: Mexican
Ingredients: 3 bay leaves; 4 carrots, cut in half; 3 habanero chiles, cut in half, seeds and membranes removed; 1 yellow bell pepper, cut in half, seeds and membranes removed; 3 cups white vinegar; 2 cloves garlic; 3 cups water; 2 shallots, cut in half; 1 tomato

Preparation info

Difficulty
Easy

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

This is one of our table sauces at Dos Caminos. The previous version is a more traditional tomato-based salsa. This one is a lighter, contemporary take that uses carrots to counter the heat of the habanero. The two recipes are quite different, so use the one that appeals to you.

Ingredients

3 cups water
3 cups white vinegar
3 habanero chiles

Method

In a nonreactive pot, combine the water, vinegar, chiles, bay leaves, shallots, garlic, carrots, bell pepper, and tomato; bring to a boil over medium-high heat and cook until the peppers are tender, about 10 minutes, and strain. Reserve the liquid.
Transfer the strained mixture to an electric blender. Start by adding ½ cup of the liquid, adding more as needed t

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Habanero Salsa II

Ingredients

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