Habanero crema salsa:
1 LARGE yellow onion roughly chopped
1 medium carrot
6 habanero chilies halved
1 whole head of garlic smashed and roughly chopped
2 1/2 cups of water
2 teaspoons of chicken bouillon powder
Boil everything for about 30 seconds, then simmer until soft…
Once everything's cooled off, blend everything with a medium supermarket sized sour cream roughly 28-30 ounce), 3 tablespoons of mayo, salt and lemon juice to taste
by Amazingrhinoceros1
4 Comments
Looks delicious!
Oooo this looks good. I may try this with some crema/table cream.
Edit to the entire recipe!. . . . . .
I didn’t use all of the veggie broth/water to make the salsa.
I only used enough to thin the entire thing out to my liking.
If you use all of the broth/water, you’re going to end up with soup lol
What do you put this on? Inquiring minds want to know!
Also, I like the addition of carrot to this. It should add a bit of earthy sweetness to the whole a a bit of body to the final product.
I’ve added carrot to some roasted/blended salsas, but I haven’t found a ratio that I’m entirely happy with yet.