Sweet and Spicy Carrot Puree
If you like heat, but also prefer a little sweet to offset it, then this puree will satisfy.
Although it's packed full of garlic and chilis, it's also sweetened by the addition of carrots.
It has a good amount of fat to make it smooth, rich and decadent.
There's a distinctive smokiness from charring the chilis.
Give it a try. You won't be disappointed.
1 cup baby carrots
5 clove garlic
1/4 cup canola oil
1 cup water
1/2 a 14 oz pkg tofu, dried
2 tbls salt
1 tsp black pepper
Cut the carrots into 1/2 rings. Add to a small frying pan with 1/2 cup water and 1 tbl of salt. Cover and let steam until tender. About 5-7 minutes. Remove from the water and set aside.
To the same pan add the jalapenos, serrano and habanero. Cook dry over medium high heat until lightly charred. About 7 minutes.
Add 1 tsp of oil, the other tbl of salt, the black pepper and the garlic. Sauté for 5 minutes. Add the remaining 1/2 cup water. Simmer for 5 minutes.
Break up the tofu and add it to a blender. Add the remaining oil, the carrots and the garlic/chili mixture.
Use your blender settings to first chop the ingredients and then puree them until smooth.