Chili Spiced Carrots Recipes

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SPICY CHILI-CARROT HOT SAUCE - RECIPE



Spicy Chili-Carrot Hot Sauce - Recipe image

A homemade hot sauce recipe with an Asian flair, made with serrano peppers, cayenne peppers and carrots with ginger and herbs. Decidedly savory and sweet with a nice level of heat.

Provided by Mike Hultquist

Categories     Main Course

Time 40m

Number Of Ingredients 13

1 tsp olive oil
2 large carrots (peeled and diced)
1 small onion (chopped)
1 serrano pepper (chopped)
1 long red cayenne pepper (chopped)
3 garlic cloves (chopped)
1 large tomato (chopped)
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried ginger
Salt and pepper to taste
2 tablespoons white wine vinegar
1 cups water (or more as desired)

Steps:

  • Heat a saucepan to medium heat and add oil. Add carrots, onion and peppers and cook about 7 minutes to soften.
  • Add garlic and cook another minute.
  • Add tomatoes and cook a couple minutes more, breaking apart the tomatoes with a wooden spoon, until it breaks down.
  • Add remaining ingredients and bring to a quick boil. Reduce heat and simmer about 20 minutes.
  • Cool then transfer to a food processor or blender. Process until smooth.
  • Strain the pulp from the sauce and discard it.
  • Adjust for salt and pepper. Transfer to sterilized bottles for keeping. Enjoy!

Nutrition Facts : Calories 9 kcal, Carbohydrate 1 g, Sodium 5 mg, ServingSize 1 serving

CHILI SPICED CARROTS



Chili Spiced Carrots image

Cumin, chili powder, and lemon zest are commonly used in Indian, Middle Eastern, and Mediterranean cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 9

2 teaspoons olive oil
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
2 pounds carrots, sliced diagonally 1/2 inch thick
1 teaspoon freshly grated lemon zest
2/3 cup water
Coarse salt
2 tablespoons fresh lemon juice

Steps:

  • In a large nonstick skillet, heat olive oil over low heat. Add garlic cloves, and cook until tender, about 2 minutes. Stir in chili powder and ground cumin; cook 1 minute.
  • Add carrots, lemon zest, water, and coarse salt; bring to a boil. Reduce to a simmer; cover, and cook until carrots are tender, 15 to 20 minutes.
  • Uncover, raise heat to high, and cook until any remaining liquid has evaporated, 2 to 3 minutes. Stir in lemon juice, and serve.

Nutrition Facts : Calories 53 g, Protein 1 g

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