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Photo: Ryan Liebe
Active Time:25 minsTotal Time:35 minsServings:56Jump to Nutrition Facts
Active Time:25 minsTotal Time:35 minsServings:56
Active Time:25 mins
Active Time:
25 mins
Total Time:35 mins
Total Time:
35 mins
Servings:56
Servings:
56
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonscanola oil2mediumonions, diced8clovesgarlic, chopped1cupdiced carrots2teaspoonssalt, divided2cupswater, plus more if needed1 ¾poundspeaches (5-6 small), peeled, pitted and coarsely chopped (see Tip)8 - 10habanero peppers, stems and white pith discarded, chopped (see Tip)6tablespoonscider vinegar¼cuplime juice2tablespoonsapple ciderorapple juice
Cook Mode(Keep screen awake)
Ingredients
2tablespoonscanola oil
2mediumonions, diced
8clovesgarlic, chopped
1cupdiced carrots
2teaspoonssalt, divided
2cupswater, plus more if needed
1 ¾poundspeaches (5-6 small), peeled, pitted and coarsely chopped (see Tip)
8 - 10habanero peppers, stems and white pith discarded, chopped (see Tip)
6tablespoonscider vinegar
¼cuplime juice
2tablespoonsapple ciderorapple juice
DirectionsHeat oil in a medium saucepan over medium-high heat. Add onions; cook, stirring frequently, until softened but not browned, 4 to 6 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add carrots and 1 teaspoon salt; cook, stirring often, until the carrots start to soften, about 4 minutes. Add water and the remaining 1 teaspoon salt and bring to a boil. Reduce heat to maintain a simmer and cook until the carrots are tender, about 8 minutes. Remove from heat.Carefully transfer the carrot mixture to a blender and add peaches, habaneros, vinegar, lime juice and cider (or juice). Blend until smooth, about 1 minute. Adjust the consistency with more water, as needed, so the sauce is not too thick.To make aheadRefrigerate for up to 1 week or freeze for up to 6 months.TipsTo peel peaches, bring a medium pot of water to a boil. Cut an X in the bottom of each peach. Carefully lower the peaches, 2 at a time, into the boiling water and boil for 30 seconds. With a slotted spoon, transfer the peaches to a bowl of ice water for 2 to 3 minutes. Using your fingers, remove and discard the peach skins.Remove seeds from thehabanerosfor a milder sauce or retain them for more intense heat.Originally appeared: EatingWell.com, August 2022
Directions
Heat oil in a medium saucepan over medium-high heat. Add onions; cook, stirring frequently, until softened but not browned, 4 to 6 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add carrots and 1 teaspoon salt; cook, stirring often, until the carrots start to soften, about 4 minutes. Add water and the remaining 1 teaspoon salt and bring to a boil. Reduce heat to maintain a simmer and cook until the carrots are tender, about 8 minutes. Remove from heat.Carefully transfer the carrot mixture to a blender and add peaches, habaneros, vinegar, lime juice and cider (or juice). Blend until smooth, about 1 minute. Adjust the consistency with more water, as needed, so the sauce is not too thick.To make aheadRefrigerate for up to 1 week or freeze for up to 6 months.TipsTo peel peaches, bring a medium pot of water to a boil. Cut an X in the bottom of each peach. Carefully lower the peaches, 2 at a time, into the boiling water and boil for 30 seconds. With a slotted spoon, transfer the peaches to a bowl of ice water for 2 to 3 minutes. Using your fingers, remove and discard the peach skins.Remove seeds from thehabanerosfor a milder sauce or retain them for more intense heat.
Heat oil in a medium saucepan over medium-high heat. Add onions; cook, stirring frequently, until softened but not browned, 4 to 6 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add carrots and 1 teaspoon salt; cook, stirring often, until the carrots start to soften, about 4 minutes. Add water and the remaining 1 teaspoon salt and bring to a boil. Reduce heat to maintain a simmer and cook until the carrots are tender, about 8 minutes. Remove from heat.
Carefully transfer the carrot mixture to a blender and add peaches, habaneros, vinegar, lime juice and cider (or juice). Blend until smooth, about 1 minute. Adjust the consistency with more water, as needed, so the sauce is not too thick.
To make ahead
Refrigerate for up to 1 week or freeze for up to 6 months.
Tips
To peel peaches, bring a medium pot of water to a boil. Cut an X in the bottom of each peach. Carefully lower the peaches, 2 at a time, into the boiling water and boil for 30 seconds. With a slotted spoon, transfer the peaches to a bowl of ice water for 2 to 3 minutes. Using your fingers, remove and discard the peach skins.
Remove seeds from thehabanerosfor a milder sauce or retain them for more intense heat.
Originally appeared: EatingWell.com, August 2022
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Nutrition Facts(per serving)17Calories1gFat3gCarbs
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
