Sweet Heat Vegan Carrot and Tomato Puree

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. 

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

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 a blender. Puree until smooth. 


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