Nutrition per serving may change if servings are adjusted.
1 tablespoon canola oil
1 small onion, chopped
½ cup chopped carrots
1 cup water
3 fresh habanero chiles, stems and seeds removed, chopped
¼ cup lime juice
½ teaspoon salt
Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring, until soft, 3 to 4 minutes. Add carrots and water. Bring to a boil. Reduce the heat and simmer until the carrots are soft, about 10 minutes.
Carefully pour the mixture into a blender; let stand to cool slightly, about 5 minutes. Add habaneros, lime juice and salt; blend until smooth.
Make Ahead Tip: Cover and refrigerate for up to 2 weeks or freeze for up to 3 months. Stir before serving.
9 calories;1.0 g fat(0.0 g sat); 0.0 g fiber; 1.0 g carbohydrates; 0.0 g protein; 2.0 mcg folate; 0 mg cholesterol; 0.0 g sugars; 0.0 g added sugars; 466.0 IU vitamin A; 3.0 mg vitamin C; 2.0 mg calcium; 0.0 mg iron; 51 mg sodium; 20.0 mg potassium
I Stand Corrected - This is EXCELLENT
I put out the review below me. I have since made this salsa 3 more times, and shared with many people. They have ALL raved about the exciting, fresh flavor. The reason it wasn't so spicy is because I removed the seeds and the veins. The next batches I removed the seeds and left the veins. It was spicy to my heart's content.
March 06, 2014
By: EatingWell User
It was not spicy whatsoever. I was disappointed. I only bought three chiles. maybe next time I will add 2 more.
Cons: no other color
October 19, 2013
By: EatingWell User
Good, but thinner that the photo leads one to believe
When I followed the recipe it turned out very thin. I would use less water next time. I ended up putting in more than a cup of chopped carrot to thicken it up a bit. It is tasty, though. And very spicy! It's very good mixed with sour cream or plain yogurt for a dipper.
Pros: The hot and fruity taste of the habanero shines
Cons: The sauce is a little too thin