Sweet Heat Vegan Carrot and Tomato Puree
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfcmcafkDyNMpJ_tKuH_oAcmwBR5H0GLUttvbQvPyqfAKcDivuLEM5itbsd5VLhuVkJ4c99jVcs2omeyY_9su1OeJ9PONozrEncBdWfVBWMXiM4XiD_Q_BI7YkX0eXGb0Jr65cr08WxpIVnkl8e0bozuEskSQYOwpxCrl5vR8XsNpHKI_Ab60ColY4Hhcg/w400-h301/IMG_20230725_174737380.jpg)
This puree uses a combination of sweet and heat that's both exciting to the tastebuds and easy on the palette. Carrots provide the sweet. A variety of chili peppers bring the heat. A little bit of tomato gives both acid and some additional sweetness. Besides salt and pepper, no additional spices are used. With such a gorgeous combination of vegetables and fruits there's no need for anything else. Ingredients 8 oz baby carrots 1 poblano 1 serrano 2 jalapenos 1 habanero 6 cloves garlic 2 small or 1 large tomato 1 cup water plus 1/4 cup 1 Tbl canola oil 2 Tbls salt 2 tsps black pepper Instructions Cut the carrots, chili peppers and garlic into small chunks. Add to a small frying pan the carrots, 1/4 cup water and the salt. Cover and steam for 5 minutes. Add the oil, poblano, serrano and jalapenos. Cover again and steam for 5 more minutes. Add the garlic, habanero and black pepper, Simmer uncovered for 5 minutes. Add the tomatoes, frying pan mixture and 1 cup water to